Crockpot Spicy Queso Beef Chili

Crockpot Spicy Queso Beef Chili – Spicy chili seasoned meat, slow cooked with onions, peppers, tomatoes, and hot sauce for a spicy buffalo kick. Finish this chili off with a cheesy mix of cream cheese and cheddar, just like queso! It’s so delicious. Top each bowl of chili with a dollop of yogurt, fresh cilantro, green onions, and avocado too. Great on its own, but even better with a side of tortilla chips, homemade beer bread, or both! Yum!

Spicy Queso Beef Chili is the epitome of comfort food, bringing together the bold flavors of chili with the creamy decadence of queso. Each spoonful delivers a perfect balance of spicy, smoky, and cheesy goodness, making it a dish that’s hard to resist. Whether you’re serving it on a chilly evening or at your next game day party, this chili will leave everyone asking for seconds.

What’s more, this recipe is incredibly versatile and easy to prepare. Slow cooking allows the flavors to deepen while keeping the effort minimal. Top it with Greek yogurt, fresh herbs, or avocado for a refreshing twist, and pair it with warm beer bread or tortilla chips for a meal that’s as satisfying as it is delicious.

Ingredients:

•  2 pounds ground beef (or use ground chicken or ground 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
• 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:

Crockpot/Slow Cooker:

1. In a large Dutch oven set over medium high heat, brown the meat all over, breaking up the meat as you go, about 5 minutes. Transfer the beef to the bowl of your crockpot.

2. Add the onions, poblanos, chili powder, garlic powder, paprika, cumin, and cayenne. Mix in the tomatoes, tomato paste, hot sauce, butter, and diced chilies. Pour over 2 cups broth. Add the bay leaves, season with salt. Stir to combine. Cover and cook on low for 6-8 hours or high for 4-5 hours.

3. Towards the end of cooking, stir in the cream cheese, cheddar cheese, and beans. Cook until the cheese melts, 5 minutes.

4. Ladle the chili into bowls. Top, as desired. I like Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!

Stove Method:

1. In a large Dutch oven set over medium high heat, brown the meat all over, breaking up the meat as you go, about 5 minutes.

2. Add the onions, poblanos, chili powder, garlic powder, paprika, cumin, and cayenne. Cook 5 minutes, until fragrant. Mix in the tomatoes, tomato paste, hot sauce, butter, and diced chilies. Pour over 2 cups broth. Add the bay leaves, season with salt. Stir to combine. Partially cover and cook on low for 2 hours or up to all day, stirring every hour.

3. Towards the end of cooking, stir in the cream cheese, cheddar cheese, and beans. Cook until the cheese melts, 5 minutes.

4. Ladle the chili into bowls. Top, as desired. I like Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!

The Perfect Comfort Food: Spicy Queso Beef Chili

When the temperatures drop and the nights grow longer, there’s nothing quite like the warm, hearty comfort of a bowl of chili. Spicy Queso Beef Chili is a dish that combines the bold, smoky flavors of classic chili with the creamy, indulgent texture of queso. It’s more than just a meal—it’s an experience that brings people together, whether it’s for a family dinner, a game day celebration, or a potluck gathering. Let’s dive into what makes this dish a standout and how you can make it the centerpiece of your next meal.

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Crockpot Spicy Queso Beef Chili

Spicy chili seasoned meat, slow cooked with onions, peppers, tomatoes, and hot sauce for a spicy buffalo kick. Finish this chili off with a cheesy mix of cream cheese and cheddar, just like queso! It’s so delicious. Top each bowl of chili with a dollop of yogurt, fresh cilantro, green onions, and avocado too. Great on its own, but even better with a side of tortilla chips, homemade beer bread, or both! Yum!

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Course Main Course

Cuisine American, Mexican

Equipment

• Slow Cooker/Crockpot (This model has lid locks and a meat temp probe)
• Soup Pot / Dutch Oven (Cast-Iron excellent versatility and durability)

Ingredients

  

1x2x3x

• 2 pounds ground beef or use ground chicken or ground 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
• 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

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Instructions

 

Crockpot:

• In a large Dutch oven set over medium high heat, brown the meat all over, breaking up the meat as you go, about 5 minutes. Transfer the beef to the bowl of your crockpot.
• Add the onions, poblanos, chili powder, garlic powder, paprika, cumin, and cayenne. Mix in the tomatoes, tomato paste, hot sauce, butter, and diced chilies. Pour over 2 cups broth. Add the bay leaves, season with salt. Stir to combine. Cover and cook on low for 6-8 hours or high for 4-5 hours.
• Towards the end of cooking, stir in the cream cheese, cheddar cheese, and beans. Cook until the cheese melts, 5 minutes.
• Ladle the chili into bowls. Top, as desired. I like Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!

Stove Method:

• In a large Dutch oven set over medium high heat, brown the meat all over, breaking up the meat as you go, about 5 minutes.
• Add the onions, poblanos, chili powder, garlic powder, paprika, cumin, and cayenne. Cook 5 minutes, until fragrant. Mix in the tomatoes, tomato paste, hot sauce, butter, and diced chilies. Pour over 2 cups broth. Add the bay leaves, season with salt. Stir to combine. Partially cover and cook on low for 2 hours or up to all day, stirring every hour.
• Towards the end of cooking, stir in the cream cheese, cheddar cheese, and beans. Cook until the cheese melts, 5 minutes.
• Ladle the chili into bowls. Top, as desired. I like Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!

Keyword #northeastnosh #chili #slowcookerchili #slowcooker #stvetopchili #queso #quesochili #comfortfood #warmmeal #wintermeal #fallmeal #summermeal #bbqchili #cookoutchili #food 

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