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