Description
This Crockpot Spicy Queso Beef Chili is a flavorful, hearty dish that combines ground beef with a mix of smoky spices, fire-roasted tomatoes, and creamy cheeses. Perfect for a comforting meal, it simmers slowly to develop rich flavors, finished with fresh toppings like avocado, cilantro, and Greek yogurt for a delightful balance of heat and creaminess.
Ingredients
Scale
Meat and Vegetables
- 2 pounds ground beef (or use ground chicken or ground pork)
- 2 yellow onions, chopped
- 2 poblano peppers, seeded and chopped
Spices and Seasonings
- 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
Tomatoes and Sauces
- 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
Dairy and Fats
- 3 tablespoons salted butter
- 6 ounces cream cheese, at room temperature
- 2 cups shredded cheddar cheese
Liquids and Beans
- 2-3 cups chicken or beef broth
- 1 can mixed chili beans, drained
Fresh Toppings
- 1/2 cup fresh cilantro, chopped
- 1/4 cup chopped green onions
- Avocado and Greek yogurt, for serving
Instructions
- Brown the Meat: In a large dutch oven set over medium-high heat, brown the ground beef thoroughly, breaking it up as it cooks, for about 5 minutes. Once browned, transfer the beef to the crockpot bowl.
- Add Aromatics and Spices: Add the chopped onions, poblanos, chili powder, garlic powder, smoked paprika, cumin, and cayenne pepper to the crockpot. Stir to combine with the beef.
- Combine Liquids and Tomatoes: Mix in the crushed fire roasted tomatoes, tomato paste, diced green chilies, hot sauce, and butter. Pour in 2 cups of chicken or beef broth and add the bay leaves. Season with salt to taste, stirring everything well to combine.
- Slow Cook the Chili: Cover and cook on low for 6-8 hours or on high for 4-5 hours to allow the flavors to meld and the chili to thicken.
- Add Cheese and Beans: About 5 minutes before serving, stir in the cream cheese, shredded cheddar cheese, and drained chili beans. Cook until the cheeses melt completely and the chili is creamy and rich.
- Serve and Garnish: Ladle the chili into bowls and top with fresh cilantro, chopped green onions, avocado slices, and a dollop of Greek yogurt or sour cream. Enjoy this hearty, spicy dish warm.
Notes
- You can substitute ground chicken or pork for beef according to preference.
- If you prefer a milder chili, reduce or omit the cayenne pepper and hot sauce.
- Adjust the broth quantity to your preferred chili thickness.
- Stovetop cooking instructions are similar but require constant stirring every hour during a 2-hour low simmer.
- Use fresh sliced avocado and Greek yogurt for topping to balance the spiciness.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 6g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
