Introduction

This Crockpot Spicy Queso Beef Chili is a hearty, flavorful dish perfect for cozy nights. Combining tender ground beef with a blend of smoky spices and creamy cheeses, it delivers a rich and satisfying meal that’s easy to prepare. Whether you use a slow cooker or stovetop, this chili is sure to become a family favorite.

A white bowl filled with a thick, rich red chili with visible chunks of meat and beans, topped with a mixture of finely chopped green onions and fresh cilantro on one side, with creamy slices of avocado arranged in the center, a dollop of white sour cream beneath the greens, and sprinkles of shredded bright orange cheddar cheese on the right. A silver spoon rests inside the bowl, partially submerged in the chili. To the upper left of the bowl, pieces of buttered brown bread are placed on a rustic wooden surface, some crumbs scattered around. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds ground beef (or ground chicken or pork)

2 yellow onions, chopped

2 poblano peppers, seeded and chopped

2 tablespoons chili powder

1 tablespoon garlic powder

1 tablespoon smoked paprika

2 teaspoons ground cumin

1/2 teaspoon cayenne pepper

1 can (28 ounce) crushed fire roasted tomatoes

1 can (8 ounce) tomato paste

1 can (4 ounce) diced green chilies

1/3 cup hot sauce

3 tablespoons salted butter

2 bay leaves

Salt, to taste

2-3 cups chicken or beef broth

6 ounces cream cheese, at room temperature

2 cups shredded cheddar cheese

1 can mixed chili beans, drained

1/2 cup fresh cilantro, chopped

1/4 cup chopped green onions

Avocado and Greek yogurt, for serving

Instructions

Step 1: In a large Dutch oven over medium-high heat, brown the ground beef all over, breaking it up as it cooks, about 5 minutes. Transfer the cooked beef to the crockpot bowl (if using a slow cooker).

Step 2: Add the chopped onions, poblanos, chili powder, garlic powder, smoked paprika, cumin, and cayenne pepper to the crockpot. Stir in the crushed fire roasted tomatoes, tomato paste, hot sauce, butter, and diced green chilies. Pour over 2 cups of broth, add bay leaves, and season with salt. Mix well to combine.

Step 3: Cover and cook on low for 6-8 hours, or on high for 4-5 hours. If cooking on the stovetop, partially cover and simmer on low for about 2 hours, stirring every hour.

Step 4: Near the end of cooking, stir in the cream cheese, shredded cheddar, and drained chili beans. Cook for about 5 minutes until the cheese melts and the mixture is creamy.

Step 5: Ladle the chili into bowls and top with chopped cilantro, green onions, avocado, and a dollop of Greek yogurt or sour cream as desired. Serve hot and enjoy!

Tips & Variations

For a milder chili, reduce or omit the cayenne pepper and hot sauce.

Try substituting ground turkey or chicken for a lighter version.

Add extra beans or use canned black beans for more texture.

If you prefer, swap cheddar for pepper jack cheese for a spicy twist.

Make it vegetarian by replacing meat with a mix of beans and vegetables.

FAQs

Can I make this chili without cream cheese?

Yes, you can skip the cream cheese if you prefer. The chili will be less creamy but still flavorful. You could also substitute with sour cream or Greek yogurt stirred in at the end.

What can I serve with this spicy queso chili?

This chili pairs well with warm cornbread, tortilla chips, or over steamed rice. Fresh toppings like avocado, cilantro, and green onions add brightness to the rich flavors.