Description

This Crockpot Spicy Queso Beef Chili is a hearty, flavorful dish combining tender ground beef, smoky spices, and creamy cheeses simmered to perfection in a slow cooker. Featuring fire-roasted tomatoes, poblano peppers, and a blend of chili powders, this comforting chili delivers a perfect balance of spice and creaminess, ideal for cozy dinners or casual gatherings.

Ingredients

Scale

Meat and Vegetables

2 pounds ground beef (or chicken/turkey)
2 yellow onions, chopped
2 poblano peppers, chopped

Tomatoes and Beans

28 oz crushed fire-roasted tomatoes
8 oz tomato paste
1 can (4 oz) diced green chilies
1 can mixed chili beans, drained

Cheeses and Dairy

3 tbsp salted butter
6 oz cream cheese
2 cups shredded cheddar cheese

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
1/3 cup hot sauce

Liquids

2-3 cups chicken or beef broth

Fresh Herbs and Garnishes

1/2 cup fresh cilantro, chopped
1/4 cup chopped green onions
2 tablespoons fresh parsley, finely chopped
Avocado and Greek yogurt, for serving

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Instructions

Prepare Ingredients: Chop the onions and poblano peppers finely. Measure out all the spices so they are ready to add into the chili.
Brown the Meat: In a skillet over medium heat, brown the ground beef until fully cooked through, breaking it up as it cooks. Drain excess fat if necessary.
Combine in Crockpot: Transfer the browned beef along with the chopped onions, poblano peppers, crushed fire-roasted tomatoes, tomato paste, diced green chilies, chili beans, spices (chili powder, garlic powder, smoked paprika, cumin, cayenne pepper), salted butter, hot sauce, bay leaves, and chicken or beef broth into the crockpot. Stir well to combine all ingredients.
Cook Slowly: Set the slow cooker on low heat and cook the chili for approximately 2 hours, allowing all flavors to meld and the chili to thicken.
Add Cheeses: After cooking, stir in the cream cheese and shredded cheddar cheese until completely melted and incorporated into the chili, creating a creamy texture.
Serve and Garnish: Remove the bay leaves. Serve the chili hot, garnished with chopped fresh cilantro, green onions, fresh parsley, and optional toppings like sliced avocado and a dollop of Greek yogurt for extra creaminess.

Notes

You can substitute ground chicken or turkey for the beef if preferred.
Adjust the amount of cayenne pepper and hot sauce to control the spiciness level.
For thicker chili, reduce the amount of broth used.
Leftovers keep well refrigerated for up to 3 days and taste even better the next day.
This chili freezes well—store in airtight containers for up to 3 months.
Serving with Greek yogurt instead of sour cream offers a tangier and healthier alternative.