Description
A rich and spicy Crockpot Beef Queso Chili that combines ground beef, roasted poblanos, fire-roasted tomatoes, and a blend of spices to create a hearty, cheesy chili. Slow-cooked to meld flavors perfectly, it’s finished with cream cheese, cheddar, and mixed beans for a creamy, satisfying meal topped with fresh herbs and avocado.
Ingredients
Scale
Meat and Vegetables
- 2 pounds ground beef (or ground chicken or ground pork)
- 2 yellow onions, chopped
- 2 poblano peppers, seeded and chopped
Spices and Flavorings
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- Salt, to taste
Tomatoes and Sauces
- 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
Dairy and Fats
- 3 tablespoons salted butter
- 6 ounces cream cheese, at room temperature
- 2 cups shredded cheddar cheese
Other
- 2–3 cups chicken or beef broth
- 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
- Brown the meat: In a large Dutch oven set over medium-high heat, brown the ground beef all over, breaking it up as it cooks, for about 5 minutes until no longer pink. Transfer the browned beef to the crockpot bowl.
- Add aromatics and spices: To the crockpot, add chopped onions, poblano peppers, chili powder, garlic powder, smoked paprika, cumin, cayenne pepper, salt, and bay leaves. Stir to mix the spices evenly with the vegetables and beef.
- Combine tomatoes and liquids: Mix in the crushed fire-roasted tomatoes, tomato paste, diced green chilies, hot sauce, and salted butter. Pour in 2 cups of chicken or beef broth, stirring everything together to combine.
- Cook in crockpot: Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours. This slow cooking allows the flavors to deepen and the chili to thicken.
- Finish with cheese and beans: About 5 minutes before serving, stir in the cream cheese, shredded cheddar cheese, and drained mixed chili beans. Allow the cheese to melt fully and the chili to heat through.
- Serve and garnish: Ladle the chili into bowls and top with fresh cilantro, chopped green onions, slices of avocado, and a dollop of Greek yogurt or sour cream to taste. Enjoy your hearty, spicy queso beef chili!
Notes
- You can substitute ground chicken or ground pork for the beef if preferred.
- Adjust the cayenne and hot sauce quantities to control the spiciness.
- Using fire-roasted tomatoes adds a smoky depth to the chili flavor.
- Add more broth if you prefer a thinner chili texture.
- For a stovetop method, follow the same sequence and cook covered on low heat for about 2 hours, stirring every hour.
- Serve with warm tortillas or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (Crockpot low) or 4-5 hours (Crockpot high)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Tex-Mex
Keywords: spicy chili, crockpot chili, queso beef chili, slow cooker recipe, cheesy chili, Tex-Mex chili
