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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!
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
Servings: 6
Calories Per Serving: 472 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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!
This post was originally published on December 4, 2023
I made this last night, and it came out perfect! I also added two jalapeños in addition to the habanero pepper since I love spice! 10/10 recipe 🙂
Thanks so much, Shaina! I love to hear this recipe turned out well for you, thanks for giving it a try!
This recipe sounds delicious! Have you ever tried making it with chorizo or with a mix of chorizo and ground beef? I’m going to try it this week! Thx!
Hey Debi,
I haven’t, but I think that would be delicious! I hope you love this recipe!
The photos show star anise in the spice mix, but the recipe doesn’t list as an ingredient. Is this missing from the recipe? If yea, how much?
Hi Doug,
Sorry for any confusion, there is no star anise in this recipe:) Please let me know if you have any other questions!
Love it every bit, so does my family! Thank you T.
Thanks so much, Dagmara! Love to hear this recipe turned out well for you, thanks a lot for making it!
Hearty and healthy. Love the creaminess the cream cheese and cheddar add to the chili. My friend likes it a lot without the cheese.
I shared the recipe with a friend.
I will definitely make again this fall. I made half the recipe and it gave me lots of chili. Thank you for sharing all your recipes. I have all your cookbooks and enjoy making your recipes. All of them so tasty and flavorful.
Hey Jessica,
Thanks a bunch for making this recipe and sharing your feedback, I’m so glad it was enjoyed!
I appreciate you making so many recipes and all of your support with the cookbooks. Have a great fall weekend!
If you just wanted to put the Dutch oven in the oven instead of the crockpot how long would you put it in for?
Hi Leah,
You can follow the stove top instructions written above:) Please let me know if you have any other questions!
Is there star anise in this recipe? Please let me know. Trying to get my grocery list together.
Hi Ewa,
There is no star anise in this recipe. Please let me know if you have any other questions!
I’m going to attempt this without the hot sauce (unfortunately), but I have 4 small grandkids who can’t tolerate spicy foods. Perhaps the adults can add the hot sauce to their own bowl? It’s not Halloween without chili!!
Hey Mary Anne,
Totally! That will be just fine to do for this recipe:) I hope everyone loves it! Happy Halloween!
I LOVE all of these recipes. We’re going to make this for Halloween!!! And Tiegan I ❤️ the pictures of you and the spookiness of these Halloween scenes! Looks like you had a blast creating it!! So much work goes into your content! ❤️❤️
Thank you so much, Sarah:) I really had so much fun with this so I am so glad you enjoyed! Happy Fall!
Any recommendations for what type of hot sauce?
Hey Marcie,
I like to use Frank’s Red Hot Sauce. Please let me know if you have any other questions! I hope you love this recipe!
Can I make this without a Crock-Pot? We don’t have one but it looks delicious!
Hey Kate,
You bet! The stove top instructions are all included above:) I hope you love this recipe!
My family and I LOVE this Chili! It’s got the perfect amount of spice, great flavor, and a good amount of cheese. I think it’s my all time favorite chili!
Hey Emily,
Thanks for making this recipe! Love hearing it turned out just right. Have the best week!
Wanted to say that this won a chili cook-off for me also! The pressure is on this year for a back to back win, so my goal is to use this recipe and tweak it slightly somehow (so its not the exact same recipe as last year), but it seems impossible because its damn perfect! Thank you for this amazing chili 🙂
Hey Leah,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win! Happy Sunday!
I’ve made this chili for visiting priests where I volunteer. It is always thoroughly enjoyed by all. This year 25 will be here for a week – the recipe servings goes up to 20. How can it be adjusted to accommodate an additional 5 servings?
Hi Doris,
Thanks for making this recipe so often! My guess is 20 will be plenty:) I hope this helps! xT
This recipe, followed exactly, won 1st place at a chili cookoff tonight with friends👏🏼 The runner up was a smoked meat one that was delicious so it speaks volumes your recipe took first! Thanks for this gem.
Hey Tess,
Happy Sunday!! I appreciate you trying this recipe and your feedback, love to hear it turned out well! xx