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The aroma of a bubbling pot of spicy chili fills the kitchen, wrapping around you like a cozy hug on a chilly evening. This is not just any chili; it’s my go-to Crockpot Spicy Queso Beef Chili. Whenever I whip this up, it transports me back to game days with friends, family gatherings, and lazy Sunday afternoons. With an unbeatable mix of flavors, it’s like a fiesta in a bowl, and trust me, you’ll want it on repeat!
Reasons to try it
Alright, let’s talk leftovers! If by chance you have any (which I highly doubt), they can be stored in an airtight container in the fridge for up to three days. This chili packs a punch the next day, as the flavors develop even further. If you want to save it for later, you can freeze it for up to a month—just ensure it’s cooled down completely before popping it into freezer-safe bags or containers.
So, why should you roll up your sleeves and dive into this recipe tonight? For starters, this chili is the epitome of flavor! The ground beef, together with the piquant poblano peppers and just the right amount of spice, creates a melody of tastes that dance on your palate. Imagine sitting down with a warm, comforting bowl of chili that’s not only rich and hearty but also has a zesty kick that keeps it exciting! Each bite is like a warm hug, and the creamy queso adds a layer of decadence that’s simply irresistible.
Crockpot Spicy Queso Beef Chili
A warm and inviting Crockpot Spicy Queso Beef Chili perfect for game days and family gatherings. Packed with rich flavors, this chili offers a zesty kick along with creamy queso.
Ingredients
Meat and Dairy
- 2 pounds Ground beef (or ground chicken/pork) Use according to preference.
- 6 ounces Cream cheese, at room temperature Adds creaminess.
- 2 cups Shredded cheddar cheese More cheese is always better!
Vegetables
- 2 yellow onions chopped Adds sweetness.
- 2 poblano peppers seeded and chopped Mild heat.
- 1/2 cup Fresh cilantro, chopped For garnish.
- 1/4 cup Chopped green onions For garnish.
Canned Goods and Broth
- 1 can Crushed fire roasted tomatoes (28 oz) Adds smokiness.
- 1 can Tomato paste (8 oz) Thickens chili.
- 1 can Diced green chilies (4 oz) Adds tanginess.
- 1 can Mixed chili beans, drained Can substitute with black or pinto beans.
Spices and Seasoning
- 2 tablespoons Chili powder
- 1 tablespoon Garlic powder
- 1 tablespoon Smoked paprika
- 2 teaspoons Ground cumin
- 1/2 teaspoon Cayenne pepper Adjust to spice preference.
- 1/3 cup Hot sauce Add to taste.
- 3 tablespoons Salted butter Adds richness.
Broth
- 2-3 cups Chicken or beef broth Base of chili.
For Serving
- Avocado for serving Adds creaminess.
- Greek yogurt for serving Substitute sour cream if preferred.
Instructions
Preparation
- Sauté ground beef in the crockpot until browned.
- Add yellow onions and poblano peppers; cook until softened.
- Mix in spices and let them toast for a minute.
- Pour in crushed tomatoes, tomato paste, diced green chilis, and hot sauce, and add bay leaves.
- Season with salt and cover with chicken or beef broth.
- Stir in cream cheese before cooking.
Cooking
- Cook on low for 6-8 hours or high for 3-4 hours.
- After cooking, stir in cheese and mixed beans. Adjust seasoning to taste.
- Serve with cilantro, green onions, and desired toppings!
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. It can also be frozen for up to a month. To reheat, add a splash of broth to keep it creamy and moist.
