Easy Crockpot Spicy Queso Beef Chili Recipe for Cozy Nights
Comfort food reaches new heights with this crockpot spicy queso beef chili recipe that promises to warm your soul and ignite your taste buds.
Slow-cooked beef transforms into a rich, hearty blend of robust flavors and zesty spices.
Every bite delivers a complex medley of tender meat and melted cheese that dances across your palate.
The magic happens when traditional chili meets creamy queso, creating an irresistible dish that stands out from ordinary recipes.
Layers of smoky chilies and bold seasonings build depth and intensity with minimal effort.
This one-pot wonder comes together effortlessly, making weeknight dinners a breeze.
Spicy Queso Beef Chili Standouts
Spicy Queso Beef Chili List
Main Protein:Spices and Seasonings:Vegetables and Aromatics:Liquid and Sauce Components:Cheese and Dairy:Additional Ingredients:Topping Options:Spicy Queso Beef Chili Steps
Step 1: Brown the Beef
Heat a large Dutch oven over medium-high heat.
Break up the beef while browning it thoroughly for about 5 minutes.
Transfer the beautifully browned meat directly into your crockpot.
Step 2: Build Flavor Foundation
Toss in these ingredients:Add tomatoes, tomato paste, hot sauce, butter, and diced chilies.
Pour broth over the mixture, drop in bay leaves, and season with salt.
Stir everything together until well combined.
Step 3: Slow Cook to Perfection
Cover the crockpot and let it work its magic.
Cook on low for 6-8 hours or on high for 4-5 hours.
The longer it cooks, the more intense the flavors become.
Step 4: Elevate with Cheesy Goodness
During the final cooking stage, introduce:Allow the cheese to melt completely, stirring gently for about 5 minutes.
Step 5: Serve and Customize
Ladle the steaming chili into bowls.
Personalize with delicious toppings like:Dive in and savor every spoonful of this incredible spicy queso beef chili!
Queso Beef Chili Cooking Tips
Queso Beef Chili Variations to Try
Serving Spicy Queso Beef Chili
Spicy Queso Beef Chili Storage
FAQs
You can adjust the heat by changing the amount of cayenne pepper and hot sauce. For less heat, reduce or omit these ingredients. For more heat, add extra cayenne or use a hotter variety of hot sauce.
Yes, ground turkey works perfectly as a substitute. Just ensure you brown it thoroughly and drain any excess fat to maintain the recipe’s rich flavor profile.
While a crockpot is recommended, you can adapt this recipe for stovetop or Dutch oven cooking. Simply simmer on low heat and stir occasionally to prevent sticking, reducing liquid slightly.
Absolutely! This chili freezes wonderfully. Store in airtight containers for up to 3 months.
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Crockpot Spicy Queso Beef Chili Recipe
- Total Time: 7 hours 15 minutes
- Yield: 8 1x
Description
Hearty Crockpot Spicy Queso Beef Chili brings southwestern comfort right to your dinner table, blending rich meaty flavors with creamy cheese and bold spices. Slow-cooked perfection makes this chili a crowd-pleasing meal you’ll crave again and again.
Ingredients
Protein:
- 2 pounds ground beef
- 1 can mixed chili beans
Vegetables and Aromatics:
- 2 yellow onions
- 2 poblano peppers
- 1/2 cup fresh cilantro
- 1/4 cup chopped green onions
Spices and Seasonings:
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- salt
Tomato Base:
- 1 can (28 ounces) crushed fire roasted tomatoes
- 1 can (8 ounces) tomato paste
- 1 can (4 ounces) diced green chilies
Liquid and Fat:
- 2–3 cups chicken or beef broth
- 1/3 cup hot sauce
- 3 tablespoons salted butter
Cheese and Dairy:
- 6 ounces cream cheese
- 2 cups shredded cheddar cheese
Garnish:
- avocado
- Greek yogurt
Additional Ingredients:
- 2 bay leaves
Instructions
- Sear ground beef in a large Dutch oven over medium-high heat for 5 minutes, breaking it into small crumbles until nicely browned. Transfer meat to crockpot.
- Combine diced onions, poblano peppers, and dry spices in the same Dutch oven. Sauté for 3-4 minutes until vegetables become fragrant and slightly softened.
- Add tomatoes, tomato paste, hot sauce, butter, and diced green chilies to the vegetable mixture. Stir thoroughly to incorporate all ingredients.
- Pour broth over the mixture, add bay leaves, and season with salt. Mix completely to ensure even distribution of ingredients.
- Cover crockpot and slow cook on low temperature for 6-7 hours, allowing flavors to meld and beef to become tender. Stir occasionally to prevent sticking.
- During the final 30 minutes of cooking, fold in cream cheese, cheddar cheese, and beans. Allow cheese to melt completely and blend into the chili.
- Remove bay leaves before serving. Ladle chili into individual bowls and garnish with optional toppings like Greek yogurt, fresh cilantro, sliced green onions, additional cheese, and diced avocado.
Notes
- Trim excess fat from beef before browning to reduce greasiness and improve overall texture of the chili.
- Select lean ground beef or ground turkey for a healthier protein option without compromising flavor intensity.
- Customize heat levels by adjusting cayenne pepper and hot sauce quantities to suit personal spice preferences.
- Enhance meal prep by making larger batches and freezing individual portions for quick future meals.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 8
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 95 mg
Natalie Brooks
Co-Founder & Content Strategist
Expertise
Education
eCornell
Natalie brings the vibrant, plant-powered side to Culinary Duo. After earning her Plant-Based Nutrition Certificate from eCornell, she combined her love for fresh ingredients with a passion for storytelling, aiming to make healthy cooking simple and satisfying.
Her kitchen motto: good food doesn’t need a fancy label, it just needs fresh ideas and a little creativity. Outside of writing and recipe testing, Natalie’s happiest in her garden, exploring farmers’ markets, or mixing global flavors into new kitchen experiments.