Go Back
Crockpot Spicy Queso Beef Chili

Crockpot Spicy Queso Beef Chili

This Crockpot Spicy Queso Beef Chili is a creamy, cheesy, and spicy twist on classic chili, perfect for game day or cozy dinners. With rich flavors from fire-roasted tomatoes, bold spices, and a luxurious queso finish, it’s a one-pot wonder that only gets better with time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

Chili Base
  • 2 pounds ground beef (or ground chicken)
  • 2 medium yellow onions finely chopped
  • 2 poblano peppers deseeded and diced
Spice Blend
  • 2 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 2 tsp ground cumin
  • 0.5 tsp cayenne pepper adjust for less heat
Saucy Components
  • 28 oz fire-roasted crushed tomatoes
  • 8 oz tomato paste
  • 4 oz diced green chilies
  • 0.33 cup hot sauce your favorite
  • 2 bay leaves
  • 3 tbsp salted butter
Liquid Base
  • 2.5 cups chicken or beef broth adjust for thickness
  • 1 tsp salt to taste
The Queso Finish
  • 6 oz cream cheese softened to room temp
  • 2 cups shredded sharp cheddar cheese
  • 1 can mixed chili beans drained
Garnishing & Serving
  • 0.5 cup chopped fresh cilantro
  • 0.25 cup chopped green onions
  • 1 sliced avocado
  • 1 tbsp Greek yogurt or sour cream for serving

Method
 

  1. Sear the Meat for Flavor: In a Dutch oven, brown ground beef over medium-high heat for 5 minutes. Transfer to crockpot.
  2. Build the Spice Foundation: Add onions, poblanos, and all spices into the crockpot. Stir well to coat.
  3. Add Liquids and Saucy Ingredients: Pour in tomatoes, paste, green chilies, hot sauce, butter, broth, bay leaves, and salt. Stir to combine.
  4. Slow Cook: Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours.
  5. Make It Creamy: 15 minutes before serving, stir in cream cheese, cheddar, and beans. Cook until melted and smooth.
  6. Serve & Garnish: Ladle into bowls. Top with avocado, yogurt, cilantro, and green onions.

Notes

Adjust the cayenne and hot sauce to control the heat. Use softened cream cheese to prevent clumping. Store leftovers in the fridge for 5 days or freeze up to 3 months.