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Crockpot Spicy Queso Beef Chili

Crockpot Spicy Queso Beef Chili
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Crockpot Spicy Queso Beef Chili is a delightful dish that embodies warmth and comfort on chilly days. This hearty chili features tender beef, vibrant vegetables, and a creamy queso twist, all simmered to perfection in your slow cooker. Packed with robust flavors from spices and topped with fresh ingredients like avocado and Greek yogurt, it’s perfect for family gatherings or cozy nights in. Effortless to prepare, this recipe allows you to simply toss everything into the crockpot and let it do the work. Whether served with cornbread, tortilla chips, or over rice, this chili is guaranteed to be a crowd-pleaser.

Ingredients

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  • 2 pounds ground beef (or ground chicken/turkey)
  • 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 to taste
  • 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

  1. Start by chopping up all your vegetables. This includes onions and poblano peppers. Measure out your spices so everything is ready to go.
  2. In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat before transferring it to your slow cooker.
  3. In your slow cooker, add browned meat along with chopped onions and poblano peppers. Stir in all spices including chili powder, garlic powder, smoked paprika, cumin, and cayenne pepper.
  4. Next, pour in crushed fire roasted tomatoes, tomato paste, diced green chilies, hot sauce, butter, bay leaves, salt, and chicken or beef broth. Mix everything well until combined.
  5. Set your slow cooker to low heat and cook for about 120 minutes (or until heated through), stirring occasionally if possible.
  6. Once cooked, remove bay leaves. Stir in cream cheese until melted. Add shredded cheddar cheese gradually until well mixed.
  7. Ladle into bowls and top with cilantro, green onions, avocado slices, and a dollop of Greek yogurt. Enjoy!

Nutrition

Find it online: https://recipesbyphoenix.com/crockpot-spicy-queso-beef-chili/