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Crockpot Spicy Queso Beef Chili. The perfect bowl of winter chili to make on these coldest days of the year. 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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Ingredients
- Ground beef
- Yellow onions
- Poblano peppers
- Chili powder
- Garlic powder
- Smoked paprika
- Ground cumin
- Cayenne pepper
- Crushed fire roasted tomatoes
- Tomato paste
- Diced green chiles
- Hot sauce
- Salted butter
- Bay leaves
- Salt
- Chicken or beef broth
- Cream cheese
- Shredded cheddar cheese
- Mixed chili beans
- Fresh cilantro
- Chopped green onions
- Avocado
- Greek yogurt
What you need in the kitchen:
- Large dutch oven
- Spatula
- Ladle
- Chili bowls
When I woke up on Saturday morning, I looked outside to see a wintery wonderland of snow. It felt very festive, but it was also very cold. The perfect day to enjoy slow-cooked chili along with freshly baked beer bread.
Chili has to be one of the easiest family-style dinners to make. It’s always been such a comfort food in my mind. As a kid, my mom often made her Cincinnati-style chili on Sundays. We’d pile it high over a plate of angel hair pasta, then top with plenty of cheddar cheese.
No beans, no onions, which is odd since those are two of the more important toppings for Cincinnati chili. But my mom doesn’t like beans or onions!
When I was younger, I just thought this was how everyone ate their chili. But as I grew up and started to cook for the family, I quickly learned that most chili was served in a bowl, much more similar to soup than a plate of pasta.
Now, I love chili either way. I might photograph it in a bowl, but then later serve it over pasta, just because that’s what mom used to do. And well, who can deny that chili over pasta with cheese isn’t delicious?
Either way, I love to make chili this time of year, especially on snowy days! This is my spicy queso-style chili. It’s a mix between great chili and spicy, cheesy, buffalo-style queso. It’s delicious.
On to the details
Step 1: brown the beef
The only annoying step to this recipe is the very first one. You need to cook the meat. Whether you use beef, pork, chicken, or a mix, cook it up on the stove first. This doesn’t take long or much effort, but it is an extra step. However, it’s worth it!
So, brown the meat. I love to use ground beef, but as mentioned in the recipe, you can use ground chicken or even ground pork. Use whatever you and your family enjoy the most!
When the meat is broken up and browned, add it all to the bowl of your crockpot.
Step 2: throw in the remaining ingredients
Now that the meat is cooked, pretty much everything else can go into the crockpot. The onions, poblano peppers, chili powder, garlic powder, paprika, cumin, and cayenne pepper. Then add tomatoes, tomato paste, a can of diced-up green chilies, and my two secret ingredients – hot sauce and butter. These will give the chili a nice spicy buffalo flavor. So YUM.
Then mix in the broth.
Step 3: slow cook
Now slow cook low and slow all day long. What’s so wonderful about chili is that the longer it has to cook, the more flavor it will develop.
If you can plan ahead, cook the chili a day before you plan to serve. Then just warm the chili the following day. Or simmer away all day on the stovetop. It’s really the very same thing.
Step 4: finish the chili
Just before serving, mix in the cream cheese and cheddar cheese. This is our “queso”. It makes for a more savory dip-like chili, which is the yummiest.
Now, the toppings. Most chili is delicious as is. But what makes a chili recipe over-the-top good are all the really yummy toppings.
I layer as follows: a thick layer of shredded sharp cheddar cheese, a dollop of plain Greek yogurt, and sliced avocados. Then sprinkle on lots of fresh cilantro and some green onions too. You can enjoy this with tortilla chips (I make homemade baked chips in the oven) or beer bread. Both are great! But I think beer bread (5 ingredients, so easy) with chili is a must. It’s delish.
Simple as can be, but every spoonful is so delicious. Think a little spicy, a touch creamy, filled with chicken, peppers, cheese, and all those toppings. I love a simple fall dinner when the days are busy and the nights are turning cold!
Looking for other fall dinners with a little kick? Here are a few ideas:
Healthy Slow Cooker Turkey and White Bean Chili
Healthy Slow Cooker Chipotle Bean Chili
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Healthy Chipotle Chicken Sweet Potato Skins
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Crockpot Chipotle Queso Chicken Chili
Lastly, if you make this Crockpot Spicy Queso Beef Chili be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. If you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Spicy Queso Beef Chili
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
- 1. 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. 2. 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 hight for 4-5 hours. 3. Towards the end of cooking, stir in the cream cheese, cheddar cheese, and beans. Cook until the cheese melts, 5 minutes.4. Ladle the chili into bowls. Top, as desired. I like Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!
Stove
- 1. 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. 2. 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.3. Towards the end of cooking, stir in the cream cheese, cheddar cheese, and beans. Cook until the cheese melts, 5 minutes.4. Ladle the chili into bowls. Top, as desired. I like Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I’m looking to make this on Saturday — I noticed the tomato paste suggests an 8 oz can which the primary can is 6 oz so is this an error? Or should I get 2 cans and use 8 oz total? I try to click the product link and it brings me to a 24 oz jar of pasta sauce
Thanks!
Hey Nikki,
It will be fine if you just want to use the 6 ounce can of paste:) I hope you love this recipe! xT
This recipe looks amazing and am cooking it up in the crockpot today…however just noticed that I missed the poblano pepper ingredient! However I have some banana peppers, would that work instead?
Hey Britt,
Sure, you could add those! Let me know if you give this recipe a try, I hope you love it! xT
I ended up running to the store for poblano’s at 7 a.m so I could get this in the crockpot before church. Turned out great and I’m making the beer bread to go with it. Looking forward to sharing with my company – a nice little twist on your standard chili.
Thanks so much for making this, Britt!!
This was perfect for a rainy, cold spring day. I made it with less hot sauce because my kids don’t love a ton of spiciness. Great flavor after bubbling on the stovetop all afternoon, and wonderful served with beer bread!
Hey Brittany,
Happy Monday!! Thanks a lot for making this dish and your comment! I love to hear that it turned out well for you! Xx
I cooked up the meat and veggies and then threw it all in the crockpot-soo good! It was the perfect recipe for a chilly day of watching football!
Hey Michelle,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks for making it and your comment! xT
Easy, delicious. Freezes well and tastes great both initially and after having been reheated. Thanks for the recipe!
Hey Abby,
Awesome! So glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Just made this. Flavors were amazing!! So delicious. Adding to the list of repeaters
Hey AJ,
Awesome!! Love to hear that this dish turned out well for you, thanks for making it! xT
Does this recipe need Star Anise? It’s in the pictures but not in recipe?
Hi Courtney,
There is no star anise needed in this recipe:) Please let me know if you give it a try! xT
This is the best chili I’ve ever made!! No, Have ever Eaten!! Its just me, so I cut things in half and froze some…
that I got out a week later!!
It was SO good!! Other than cutting it in half, I made it mild. Otherwise, followed exactly. I had it with a tub of great guacamole and green onions. YUMMM!!!
Yay!! Love to hear this Anna:) Thanks so much for making this recipe and your message! Have a great week! xT
Delicious! I made this for Super Bowl (and for leftovers for the week). Will freeze some as well. Thank you!
Hi Raychel,
Awesome!! I am so glad to hear that this recipe turned out well for you, thanks for making it! Have a great week:) xT
Loved this chili, but wondering about the star anise that is shown in the pictures with the spices but isn’t in the recipe?
Also wondering this
Can you freeze this?
Yes, you can definitely freeze this one! xT
Delicious!!
Thanks so much Kimberly!!
Can I make this in the pressure cooker? Can you explain the recipe for the pressure cooker?
Hi there! I haven’t ever tried this in the pressure cooker before! So sorry! xT
Hello! Am I missing when to add the chili beans?
step 3
Amazing chili!! My family couldn’t stop eating it❤️
Thank you soooo much Mariana! xT
I made this for our church chili cook-off and it won 1st place!
Wow that’s amazing Amy! Love to hear that! xT
Delicious! Perfect winter meal and makes a ton of tasty leftovers. Didn’t change a thing. Will make again 🙂
Hey there! So glad you enjoyed this recipe! Thank you so much for giving it a try! xT
6-8 HOURS? did you mean 6-8 minutes?
Hi Adam,
Nope, for the crockpot you will cook on low for 6-8 hours:) Please let me know if you have any other questions! xT