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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

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!
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