Can I make this spicy queso chili without a crockpot?

Absolutely. Use a large Dutch oven or heavy-bottomed pot. Brown the beef, add all ingredients (except cheese and beans), then simmer covered for 2–3 hours on low heat. Stir in cheeses and beans at the end, just like the slow cooker method.

How spicy is this chili?

It’s medium-spicy. The poblano and hot sauce bring a gentle heat, but the cream cheese tones it down. For less heat, reduce or omit the cayenne and hot sauce. For more, add jalapeños or spicy salsa.

Can I use store-bought queso instead of making my own?

Technically yes—but homemade is best. Store-bought queso may contain preservatives and artificial flavors. The blend of cream cheese and sharp cheddar creates a fresher, more satisfying result.

What’s the best way to reheat it?

Reheat on the stovetop over medium-low heat, stirring occasionally. If using a microwave, heat in 1-minute intervals, stirring between each until hot. Add a splash of broth if it thickens too much.

What kind of hot sauce works best?

Frank’s RedHot or Cholula are perfect for that classic buffalo-style flavor. Use your favorite, but avoid sweet or vinegary ones like sriracha, which can alter the flavor balance.

Crockpot Spicy Queso Beef Chili – The Best Cheesy Recipe

Crockpot Spicy Queso Beef Chili

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Crockpot Spicy Queso Beef Chili is a bold, cheesy, and spicy slow-cooked comfort food that combines ground beef, creamy queso, and chili spices for a hearty and flavorful meal perfect for cold nights or game day.

Author: Catherine
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Slow Cooker
Cuisine: American
Diet: Halal

Ingredients

Scale

1 lb ground beef
1 yellow onion, diced
2 poblano peppers, chopped
1 tbsp chili powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp ground cumin
1/4 tsp cayenne pepper
1 can (14 oz) crushed fire-roasted tomatoes
2 tbsp tomato paste
1 can (4 oz) diced green chiles
1-2 tbsp hot sauce (e.g., Frank’s RedHot)
1 tbsp salted butter
2 bay leaves
Salt, to taste
2 cups chicken or beef broth
4 oz cream cheese
1 cup shredded sharp cheddar cheese
1 can mixed chili beans (optional)
Fresh cilantro, for topping
Chopped green onions, for topping
Avocado slices, for topping
Greek yogurt, for topping

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Instructions

In a large Dutch oven over medium-high heat, brown the ground beef, breaking it up as it cooks, for about 5 minutes.
Transfer the cooked beef to your crockpot.
Add onions, poblanos, chili powder, garlic powder, paprika, cumin, cayenne, crushed tomatoes, tomato paste, diced green chiles, hot sauce, butter, bay leaves, and broth. Season with salt and stir to combine.
Cover and cook on low for 6–8 hours or high for 4–5 hours.
10 minutes before serving, stir in cream cheese, shredded cheddar, and beans. Let it melt into the chili until creamy.
Ladle into bowls and top with Greek yogurt, avocado, cilantro, green onions, and more cheese if desired.

Notes

For a milder version, reduce or omit cayenne and hot sauce.
Ground turkey or pork can be substituted for beef.
To make vegetarian, use meatless grounds and skip beef broth.
Make a day ahead to allow flavors to deepen further.
This chili freezes well for up to 3 months.

Nutrition

Serving Size: 1 bowl
Calories: 472
Sugar: 5g
Sodium: 680mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 5g
Protein: 28g
Cholesterol: 85mg

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