Description

This Spicy Queso Beef Chili is the ultimate comfort food for chilly days. Slow-cooked to perfection, it combines the bold flavors of poblano peppers, fire-roasted tomatoes, and a spicy blend of chili spices. The creamy addition of cheddar and cream cheese takes it to another level, creating a queso-like richness that’s irresistible.

Whether served with a side of crispy tortilla chips or warm beer bread, this dish is a guaranteed crowd-pleaser. Pile on the toppings—Greek yogurt, fresh cilantro, sliced avocado, and green onions—for a personalized touch that adds freshness and texture. Ideal for game days, family dinners, or anytime you need a big bowl of cozy!

Ingredients

Units Scale

1 lb ground beef
1 yellow onion, chopped
2 poblano peppers, diced
2 tsp chili powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp ground cumin
1/4 tsp cayenne pepper (adjust to taste)
1 can (14 oz) fire-roasted tomatoes, crushed
2 tbsp tomato paste
1 can (4 oz) diced green chilies
2 tbsp hot sauce
2 tbsp salted butter
2 bay leaves
Salt to taste
2 cups chicken or beef broth
4 oz cream cheese, softened
1 cup shredded cheddar cheese
1 can (15 oz) mixed chili beans, drained and rinsed
Fresh cilantro, chopped (for garnish)
Green onions, chopped (for garnish)
1 avocado, sliced (for garnish)
Greek yogurt or sour cream (for garnish)

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Instructions

Prepare the Meat:
In a large Dutch oven over medium-high heat, brown the ground beef, breaking it into small pieces, about 5 minutes. Transfer the beef to the bowl of your crockpot.
Combine Ingredients:
Add the onion, poblano peppers, chili powder, garlic powder, smoked paprika, cumin, and cayenne pepper to the crockpot. Stir in the fire-roasted tomatoes, tomato paste, diced green chilies, hot sauce, butter, and broth. Add bay leaves and season with salt. Stir to combine.
Cook:
Cover and cook on low for 6–8 hours or high for 4–5 hours. For stovetop cooking, simmer the mixture on low heat for 2 hours, stirring occasionally.
Finish:
Towards the end of cooking, stir in the cream cheese, shredded cheddar cheese, and chili beans. Allow the cheese to melt completely, about 5 minutes.
Serve:
Ladle the chili into bowls and top with Greek yogurt or sour cream, avocado slices, fresh cilantro, and chopped green onions. Pair with tortilla chips or beer bread for the ultimate comfort meal!

Prep Time: 20 minutes
Cook Time: 2 hours (or 6-8 hours in crockpot)