When the temperatures drop and I need something hearty to warm me up, I always reach for my slow cooker. This Crockpot Spicy Queso Beef Chili has become one of my favorite comfort meals during the winter months. I still remember the first time I made it—it was a freezing Sunday, and I wanted a cozy, filling dinner that didn’t require me to stand by the stove for hours. The aroma that filled my kitchen while this chili simmered was absolutely irresistible, and by the time it was ready, I knew I’d created something special.
This chili combines the rich flavor of ground beef with creamy, cheesy goodness and a subtle spicy kick. Every spoonful is a perfect blend of heat, texture, and comfort. It’s the kind of dish that gathers everyone around the table, eager to dive into a bowl topped with avocado, Greek yogurt, and a sprinkle of fresh cilantro.
Why You’ll Love This Recipe
You’ll fall in love with this chili because it’s the ideal mix of spicy, cheesy, and satisfying. The cream cheese melts into the broth, giving it a silky texture that balances the bold spices. The poblano peppers and chili powder add warmth without overwhelming the taste buds, and the cheddar cheese ties everything together with rich, creamy flavor. Plus, since it’s cooked in a slow cooker, it’s practically effortless—perfect for busy days or lazy weekends.
Versatile
What I love most about this chili is its versatility. You can adjust the spice level to your liking—add extra cayenne for more heat or tone it down with a bit more cheese. You can even swap the ground beef for ground chicken if you prefer a lighter version. It’s also easy to double the batch for parties, meal prep, or freezing for later.
Budget-Friendly
This recipe uses everyday ingredients that are easy to find and affordable. A couple of pounds of ground beef, a few vegetables, and pantry staples like tomato paste and beans create a filling meal that feeds a crowd. You don’t need fancy ingredients to make something that tastes like restaurant-quality comfort food.
Ingredients for Recipe
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2 pounds ground beef
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2 yellow onions, chopped
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2 poblano peppers, seeded and chopped
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2 tablespoons chili powder
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1 tablespoon garlic powder
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1 tablespoon smoked paprika
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2 teaspoons ground cumin
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1/2 teaspoon cayenne pepper
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1 can (28 oz) crushed fire-roasted tomatoes
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1 can (8 oz) tomato paste
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1 can (4 oz) diced green chilies
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1/3 cup hot sauce
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3 tablespoons salted butter
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2 bay leaves
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Salt
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2–3 cups beef broth
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6 ounces cream cheese, room temperature
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2 cups shredded cheddar cheese
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1 can mixed chili beans, drained
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1/2 cup fresh cilantro, chopped
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1/4 cup chopped green onions
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Avocado and Greek yogurt, for serving
How to Make This Recipe
When I start this Crockpot Spicy Queso Beef Chili, I always begin by gathering all my ingredients. It makes the whole process smooth and stress-free. Since this recipe uses a slow cooker, most of the work happens upfront, and then the magic continues while everything simmers together. The result is a thick, flavorful, and cheesy chili that feels like a warm hug on a cold day.
Step-by-Step Instructions for Making
Step 1: Brown the Ground Beef
In a large skillet, heat a bit of butter over medium heat. Once melted, add the ground beef. Cook it until fully browned, breaking it apart with a wooden spoon. As it cooks, season with a pinch of salt. When the meat is nicely browned and no longer pink, drain any excess fat and transfer it to your slow cooker.Step 2: Add the Vegetables and Spices
Next, add the chopped yellow onions and poblano peppers to the skillet. Cook them for about 4–5 minutes until they become soft and slightly golden. Stir in the chili powder, garlic powder, smoked paprika, ground cumin, and cayenne pepper. Let the spices toast for a minute or two to bring out their full aroma. Then, scrape everything into the crockpot along with the cooked beef.Step 3: Add the Base Ingredients
Pour the crushed fire-roasted tomatoes, tomato paste, and diced green chilies into the crockpot. Add the hot sauce, bay leaves, and about 2 cups of beef broth. Give everything a good stir to combine all the flavors. Make sure the mixture isn’t too thick—if needed, add an extra half cup of broth.Step 4: Slow Cook the Chili
Cover the crockpot and cook the chili on low for 6–7 hours or high for 3–4 hours. During this time, the beef becomes incredibly tender, and the spices blend beautifully with the tomatoes. Stir it occasionally if you can, but it’s not essential.Step 5: Add the Creaminess
About 30 minutes before serving, stir in the cream cheese and shredded cheddar cheese. Mix well until both melt completely into the chili, creating a smooth and creamy texture. This step transforms the dish from a regular beef chili into a rich, queso-style delight.Step 6: Final Touches
Add the drained chili beans, chopped cilantro, and green onions. Stir and let them warm through. Taste and adjust the seasoning—sometimes a little more salt or a splash of broth helps balance everything.Step 7: Serve and Enjoy
Ladle the chili into bowls and top with avocado slices and a spoonful of Greek yogurt. These toppings add freshness and creaminess that complement the chili’s bold flavors. Serve it with warm beer bread or cornbread on the side for a complete meal.Quick and Easy
Even though this chili looks and tastes like it’s been cooking all day, it’s actually quite simple to prepare. The slow cooker does most of the work, so once you’ve done the initial prep, you can relax or focus on other tasks. The hardest part is waiting for the aroma to fill your kitchen.
Customizable
What makes this recipe so special is how customizable it is. You can easily swap the ground beef for ground chicken if you prefer a leaner version. For a thicker chili, reduce the broth slightly. If you want more heat, add an extra pinch of cayenne or another spoonful of hot sauce. To make it milder, use less chili powder and a bit more cheese. You can even throw in some corn or black beans for extra texture.
Crowd-Pleasing
Whenever I make this chili, it disappears quickly. It’s one of those dishes everyone loves because it hits all the right notes—spicy, cheesy, hearty, and comforting. It’s perfect for game days, potlucks, or family dinners. The slow cooker keeps it warm for hours, making it great for serving at gatherings. Even the leftovers taste amazing the next day as the flavors deepen overnight.
This Crockpot Spicy Queso Beef Chili proves that comfort food doesn’t need to be complicated. With simple ingredients, a little patience, and the creamy touch of cheese, you can create a meal that feels like it came straight from a cozy diner on a snowy afternoon.
FAQs
Can I make this chili ahead of time?
Yes, absolutely. This chili tastes even better the next day because the flavors have more time to blend. Simply store it in an airtight container in the refrigerator for up to three days. When reheating, add a small splash of broth to bring back the creamy texture.Can I freeze Crockpot Spicy Queso Beef Chili?
Yes, this recipe freezes beautifully. Let the chili cool completely, then portion it into freezer-safe containers or bags. It can be frozen for up to three months. When ready to eat, thaw it in the refrigerator overnight and warm it gently on the stove or in your slow cooker.Can I make it less spicy?
Of course. Just reduce or skip the cayenne pepper and use a mild hot sauce. The cheese and cream already balance the heat nicely, so adjusting the spice level won’t change the flavor too much.Can I use a different type of cheese?
Yes, you can experiment with cheeses like Monterey Jack or Colby. Both melt well and complement the chili’s flavors. However, cheddar remains the classic choice for that signature queso taste.Is this chili gluten-free?
Yes, all the listed ingredients are naturally gluten-free. Just double-check the labels on your broth and hot sauce to be sure.
Crockpot Spicy Queso Beef Chili
This Crockpot Spicy Queso Beef Chili is the ultimate comfort food for chilly days. Made with tender ground beef, smoky spices, creamy cheese, and a touch of heat, it’s hearty, flavorful, and easy to prepare. Perfect for family dinners, game nights, or meal prep, this slow-cooked chili delivers a rich, satisfying bowl every time.
- Total Time: 140 minutes
- Yield: 6 servings 1x
Ingredients
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2 pounds ground beef
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2 yellow onions, chopped
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2 poblano peppers, seeded and chopped
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2 tablespoons chili powder
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1 tablespoon garlic powder
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1 tablespoon smoked paprika
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2 teaspoons ground cumin
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1/2 teaspoon cayenne pepper
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1 can (28 oz) crushed fire-roasted tomatoes
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1 can (8 oz) tomato paste
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1 can (4 oz) diced green chilies
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1/3 cup hot sauce
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3 tablespoons salted butter
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2 bay leaves
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Salt to taste
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2–3 cups beef broth
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6 ounces cream cheese, at room temperature
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2 cups shredded cheddar cheese
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1 can mixed chili beans, drained
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1/2 cup fresh cilantro, chopped
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1/4 cup chopped green onions
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Avocado and Greek yogurt, for serving
Instructions
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In a large skillet, melt butter over medium heat. Add ground beef and cook until browned. Drain excess fat and transfer to the slow cooker.
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Add chopped onions and poblano peppers to the skillet. Sauté until soft and fragrant. Stir in chili powder, garlic powder, smoked paprika, cumin, and cayenne. Cook for 1–2 minutes.
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Transfer the vegetables and spices to the slow cooker. Add crushed fire-roasted tomatoes, tomato paste, diced green chilies, hot sauce, bay leaves, and 2 cups of beef broth. Stir well.
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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About 30 minutes before serving, stir in cream cheese and shredded cheddar. Mix until melted and smooth.
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Add drained chili beans, chopped cilantro, and green onions. Adjust seasoning with salt and broth if needed.
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Serve hot with avocado slices and Greek yogurt on top.
Notes
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Adjust the heat level by increasing or decreasing cayenne or hot sauce.
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Substitute ground chicken for a lighter version.
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Leftovers taste even better the next day and freeze well.
- Prep Time: 20 minutes
- Cook Time: 120 minutes