There’s nothing quite like the aroma of chili slowly simmering in the crockpot, filling the house with warmth and anticipation. For years, I’ve experimented with chili recipes, searching for that perfect blend of hearty, flavorful, and just the right amount of spice. And let me tell you, this Crockpot Spicy Queso Beef Chili is a game-changer! From the first spoonful, my family was hooked. The tender beef, the rich chili base, and that creamy, cheesy queso swirl throughout – it’s a symphony of flavors and textures that truly elevates the classic chili experience. Even my spice-sensitive kids loved it, thanks to the customizable heat level. This recipe has become a staple in our household, perfect for chilly evenings, game days, or any time we crave a comforting and satisfying meal. It’s incredibly easy to throw together in the morning and then forget about it until dinner time, making it a lifesaver for busy weeknights. Trust me, once you try this Crockpot Spicy Queso Beef Chili, it will become a beloved favorite in your home too!

Ingredients

This Crockpot Spicy Queso Beef Chili recipe is packed with flavorful ingredients that come together beautifully in the slow cooker. Here’s a detailed breakdown of each component and why it’s essential:

2 lbs Ground Beef (80/20 blend recommended): Ground beef is the heart of this chili, providing a rich, meaty base. Using an 80/20 blend, which has a bit more fat, ensures that the beef stays moist and flavorful during the long cooking process. You can also use ground chuck or even ground sirloin for leaner options, but you might need to drain off excess fat after browning. For a richer flavor, consider using stew beef cut into small cubes and browning it before adding to the crockpot – this will require a longer cooking time to tenderize the beef.
1 Large Yellow Onion, diced: Onions are a fundamental aromatic base for countless dishes, and chili is no exception. Yellow onions are versatile and mellow out as they cook, adding a subtle sweetness and depth of flavor to the chili. Dicing them finely ensures they cook down and blend seamlessly into the sauce. You can also use white or sweet onions, but yellow onions are generally preferred for their balanced flavor in savory dishes like chili.
2 Bell Peppers (1 Red, 1 Green), diced: Bell peppers contribute both flavor and texture to the chili. Red bell peppers offer a slightly sweeter taste, while green bell peppers have a more earthy and slightly bitter note. Using a combination of both adds complexity to the overall flavor profile. Beyond flavor, bell peppers also add a pleasant crunch and vibrant color to the chili. You can experiment with other colors like orange or yellow bell peppers for variations in sweetness.
2 Jalapeño Peppers, seeded and minced (adjust to taste): This is where the “spicy” element comes in! Jalapeños bring a wonderful heat and a touch of fruity flavor to the chili. Seeding and removing the membranes will reduce the heat level significantly, but still leave a pleasant warmth. For a milder chili, you can remove the jalapeños entirely or use a milder pepper like poblano for a smoky flavor without intense heat. For those who love extra spice, leave some seeds in or add a third jalapeño, or even a hotter pepper like serrano or habanero (use with caution!). Remember to always wash your hands thoroughly after handling chili peppers.
4 Cloves Garlic, minced: Garlic is another essential aromatic that enhances the savory flavors of the chili. Freshly minced garlic provides the best flavor. Garlic adds a pungent and slightly sweet note that complements the other spices and ingredients perfectly. Don’t be shy with the garlic!
2 (14.5 oz) cans Diced Tomatoes, undrained: Diced tomatoes form the liquid and tomato base of the chili. Using undrained canned tomatoes adds extra moisture and tomato flavor. You can use fire-roasted diced tomatoes for a smoky depth, or seasoned diced tomatoes for added flavor complexity. Ensure you are using diced tomatoes and not crushed tomatoes or tomato sauce, as diced tomatoes provide a better texture for chili.
1 (15 oz) can Tomato Sauce: Tomato sauce further enriches the tomato base and adds a smoother consistency to the chili. It helps to bind the ingredients together and create a luscious sauce. You can use plain tomato sauce or seasoned tomato sauce for a slightly different flavor profile.
1 (15 oz) can Kidney Beans, drained and rinsed: Kidney beans are a classic chili bean choice, known for their firm texture and slightly sweet, nutty flavor. Draining and rinsing the beans removes excess sodium and any starchy liquid from the can. You can substitute with other beans like black beans, pinto beans, or chili beans depending on your preference. A mix of different beans can also add interesting textures and flavors.
1 (15 oz) can Black Beans, drained and rinsed: Black beans offer a softer texture and a slightly earthier flavor compared to kidney beans, adding another layer of complexity to the chili. They also provide a visual contrast with the red kidney beans. Again, draining and rinsing is recommended.
1 cup Beef Broth: Beef broth adds depth of flavor and liquid to the chili. Low-sodium beef broth is recommended to control the salt level. You can also use chicken broth or vegetable broth as alternatives, though beef broth will best complement the beef flavor. If you want an even richer flavor, use bone broth.
1/4 cup Chili Powder: Chili powder is the star spice blend in chili, providing a complex mix of earthy, smoky, and slightly spicy flavors. The quality of your chili powder can significantly impact the overall taste of the chili. Experiment with different brands to find your favorite. For a milder chili, start with 2 tablespoons and adjust to taste.
2 tbsp Ground Cumin: Cumin adds a warm, earthy, and slightly citrusy flavor that is essential in chili. It complements the chili powder and other spices beautifully. Freshly ground cumin will have a more potent flavor than pre-ground.
1 tbsp Dried Oregano: Oregano brings a slightly pungent and peppery flavor to the chili, adding a herbaceous note that balances the richness of the beef and tomatoes. Dried oregano is preferred over fresh oregano in slow-cooked dishes as it holds its flavor better over time.
1 tsp Garlic Powder: Garlic powder enhances the garlic flavor and adds another layer of savory depth. It’s a convenient way to boost the garlic notes in addition to fresh garlic.
1 tsp Onion Powder: Onion powder complements the fresh onion and adds a concentrated onion flavor throughout the chili.
1 tsp Salt, or to taste: Salt is crucial for seasoning and enhancing all the flavors in the chili. Start with 1 teaspoon and adjust to taste, adding more as needed at the end of cooking. Remember that the queso will also add some saltiness.
1/2 tsp Black Pepper, or to taste: Black pepper adds a subtle warmth and spice, enhancing the overall flavor profile. Freshly ground black pepper is always preferred for its brighter flavor.
1 lb Velveeta Cheese, cubed (or similar processed cheese): Velveeta (or similar processed cheese like store-brand queso blanco or even a mix of cheddar and cream cheese) is the key to the “queso” element of this chili. It melts beautifully and creates a creamy, cheesy swirl throughout the chili. While some may prefer using real cheese, processed cheese is ideal for this recipe because it melts smoothly and doesn’t separate or become grainy in the slow cooker. For a slightly less processed option, you can use a combination of cheddar and cream cheese, but be sure to add it in the last 30-60 minutes of cooking to prevent curdling.
1/2 cup Milk or Half-and-Half (optional, for creamier queso): Milk or half-and-half is optional but can be added to the queso to make it even creamier and smoother. Start with 1/4 cup and add more until you reach your desired consistency. Heavy cream can also be used for an even richer queso.

Instructions

Making this Crockpot Spicy Queso Beef Chili is incredibly easy. Here’s a step-by-step guide to ensure perfect results:

Brown the Beef (Optional but Recommended): While you can technically skip this step and add the raw ground beef directly to the crockpot, browning the beef first significantly enhances the flavor of the chili. In a large skillet or Dutch oven over medium-high heat, brown the ground beef, breaking it up with a spoon as it cooks. Cook until the beef is no longer pink and is nicely browned. Drain off any excess grease. Browning the beef creates Maillard reaction, which develops complex, savory flavors that cannot be achieved by just slow cooking raw beef.
Sauté Aromatics (Optional but Recommended): Similar to browning the beef, sautéing the onions, bell peppers, and jalapeños before adding them to the crockpot deepens their flavor and softens their texture. In the same skillet (after removing the browned beef or in a separate skillet), add the diced onion, bell peppers, and minced jalapeños. Sauté over medium heat for about 5-7 minutes, or until the onions are softened and translucent and the peppers are slightly tender. Add the minced garlic in the last minute of sautéing to prevent it from burning. Sautéing these vegetables releases their natural sugars and enhances their sweetness and savory notes.
Combine Ingredients in Crockpot: In a 6-quart or larger slow cooker, combine the browned ground beef (or raw ground beef if skipping the browning step), sautéed onions, bell peppers, jalapeños, and garlic (or raw vegetables if skipping sautéing). Add the diced tomatoes (undrained), tomato sauce, kidney beans (drained and rinsed), black beans (drained and rinsed), beef broth, chili powder, cumin, oregano, garlic powder, onion powder, salt, and black pepper.
Stir and Cook: Stir all the ingredients together in the crockpot to ensure they are well combined. Cover the crockpot and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. Slow cooking allows the flavors to meld and deepen, and it tenderizes the beef beautifully. If cooking on high, be sure to check the chili around the 3-hour mark to ensure it’s not cooking too quickly or drying out.
Add Queso: In the last 30-60 minutes of cooking (or just before serving), stir in the cubed Velveeta cheese (or your chosen cheese blend). If using milk or half-and-half for a creamier queso, add it now as well. Stir until the cheese is completely melted and incorporated into the chili, creating a creamy, cheesy swirl throughout. If you add the queso too early, it might become overly melted and lose some of its distinct cheesy pockets.
Taste and Adjust Seasoning: Once the queso is melted and the chili is heated through, taste the chili and adjust seasoning as needed. You may want to add more salt, pepper, chili powder, or even a pinch of cayenne pepper for extra heat. This is your chance to personalize the flavor to your liking.
Serve Hot: Serve the Crockpot Spicy Queso Beef Chili hot, garnished with your favorite toppings. See the “How to Serve” section below for serving suggestions.

Nutrition Facts

(Please note: Nutrition facts are estimates and can vary based on specific ingredients and brands used.)

Servings: Approximately 8-10 servings

Estimated Calories per Serving (based on 10 servings): 450-550 calories

Approximate Breakdown per Serving:

Protein: 30-35g
Fat: 25-30g (depending on beef blend and cheese used)
Carbohydrates: 30-35g
Fiber: 8-10g

Important Considerations:

Sodium: Chili can be naturally high in sodium due to canned tomatoes, beans, and processed cheese. Using low-sodium canned goods and broth can help reduce sodium content.
Fat Content: Using leaner ground beef and reducing the amount of cheese can lower the fat content.
Customization: You can adjust the recipe to be healthier by adding more vegetables (like carrots, celery, or zucchini), using leaner protein sources (like ground turkey or chicken), or reducing the amount of cheese.

For precise nutrition information, you can use online recipe analyzers that allow you to input specific ingredients and amounts.

Preparation Time

Prep Time: 20-30 minutes (including chopping vegetables and browning beef, if included)
Cook Time: 6-8 hours on low, or 3-4 hours on high
Total Time: 6 hours 20 minutes to 8 hours 30 minutes (slow cooker method)

This recipe is fantastic for meal prepping because the active preparation time is relatively short. You can easily prep the ingredients in the morning or even the night before and then let the slow cooker do its magic throughout the day.

How to Serve

Crockpot Spicy Queso Beef Chili is incredibly versatile and can be served in numerous delicious ways. Here are some ideas:

Classic Chili Bowl:
- Serve in bowls as a hearty main course.
- Toppings Galore: Set up a topping bar and let everyone customize their bowl with:
  - Shredded cheddar cheese or Monterey Jack cheese
  - Sour cream or Greek yogurt
  - Chopped green onions or chives
  - Diced red onion
  - Fresh cilantro
  - Avocado slices or guacamole
  - Tortilla chips or oyster crackers
  - Pickled jalapeños
  - Hot sauce
Chili Dogs or Chili Cheese Fries:
- Spoon chili over hot dogs or French fries for a decadent treat.
- Add extra queso sauce for ultimate cheesiness.
Chili Nachos:
- Layer tortilla chips with chili, queso, and your favorite nacho toppings (jalapeños, olives, sour cream, guacamole).
- Bake briefly to melt the cheese for extra gooeyness.
Chili Baked Potatoes or Sweet Potatoes:
- Top baked potatoes or sweet potatoes with a generous scoop of chili and toppings.
- A satisfying and complete meal in one.
Chili Mac and Cheese:
- Combine chili with cooked macaroni and cheese for a comforting and flavorful twist on mac and cheese.
Chili Stuffed Bell Peppers:
- Hollow out bell peppers and fill them with chili, then bake until peppers are tender.
With Cornbread or Biscuits:
- Serve alongside warm cornbread, biscuits, or dinner rolls for dipping and soaking up the delicious chili.

Additional Tips for Perfect Crockpot Spicy Queso Beef Chili

Don’t Skip Browning the Beef (If You Have Time): While it’s an extra step, browning the ground beef really elevates the flavor of the chili. It adds depth and richness that you won’t get by just throwing raw beef into the slow cooker.
Sauté Your Vegetables for Deeper Flavor: Similar to browning the beef, sautéing the onions, bell peppers, and jalapeños softens them and brings out their sweetness and savory notes before they go into the slow cooker.
Adjust Spice Level to Your Preference: This recipe is designed to be “spicy queso beef chili,” but you can easily adjust the heat level. Reduce or omit the jalapeños for a milder chili. Add more jalapeños, serranos, or a pinch of cayenne pepper for extra heat. Taste and adjust as you go.
Don’t Overcook the Queso: Add the Velveeta cheese in the last 30-60 minutes of cooking to prevent it from becoming grainy or separating. Stir until just melted and incorporated.
Make it Ahead for Even Better Flavor: Chili is one of those dishes that actually tastes better the next day. The flavors meld and deepen overnight in the refrigerator. Make a big batch on the weekend and enjoy it throughout the week. It also freezes beautifully, making it perfect for meal prepping.

Frequently Asked Questions (FAQ)

Q1: Can I make this chili on the stovetop instead of in a crockpot?

A: Yes, you can! To make it on the stovetop, follow steps 1-3 of the instructions (browning beef and sautéing vegetables). Then, combine all ingredients in a large pot or Dutch oven. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 1-2 hours, or until the chili has thickened and the flavors have melded. Stir in the queso in the last 30 minutes of cooking.

Q2: Can I use different types of beans in this chili?

A: Absolutely! Feel free to substitute or add other beans like pinto beans, chili beans, or even great northern beans. A mix of different beans can add interesting textures and flavors to your chili.

Q3: Can I make this chili vegetarian or vegan?

A: Yes, with some modifications. To make it vegetarian, replace the ground beef with plant-based crumbles (like Beyond Meat or Impossible Burger) or lentils. For a vegan version, use plant-based crumbles or lentils, and substitute the Velveeta cheese with a vegan queso alternative or a cashew-based cream cheese for a creamy texture. Ensure your broth is vegetable broth.

Q4: How long can I store leftover chili?

A: Leftover chili can be stored in an airtight container in the refrigerator for 3-4 days. For longer storage, you can freeze chili for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Q5: Can I double or triple this recipe?

A: Yes, this recipe can easily be doubled or tripled to feed a larger crowd. Just make sure your slow cooker is large enough to accommodate the increased volume of ingredients. You may need to slightly increase the cooking time if you are making a very large batch.

This Crockpot Spicy Queso Beef Chili is more than just a recipe; it’s an experience. It’s the perfect dish to bring people together, warm up chilly evenings, and satisfy those comfort food cravings. Enjoy the deliciousness and the ease of this slow cooker wonder!