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!
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
- 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:
- 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!
Tried this recipe?Let us know how it was!
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