Crockpot Spicy Queso Beef Chili
This crockpot spicy queso beef chili combines a classic beef and bean chili with a melted queso swirl on top. The slow cooker builds the deep flavor and the cheese goes in at the end, so each bowl is hearty, spicy and creamy.
8
servings20
minutes8
hoursGround beef, beans and tomatoes simmer with chili spices and jalapeno. Queso cheese is melted in at the end for a creamy, spicy finish.
Ingredients
2 lb lean ground beef
1 large yellow onion, diced
1 jalapeno, seeded and minced
4 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (28 oz) crushed tomatoes
1 can (10 oz) diced tomatoes with green chiles
1 cup low-sodium beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
12 oz Velveeta, cubed
1/2 cup whole milk
chopped cilantro and tortilla strips, for topping
Directions
- Brown the beef with the onion and jalapeno in a large skillet over medium-high heat for 8 to 10 minutes until no pink remains. The beef must reach 160 degrees F.
- Add the garlic and cook 30 seconds. Drain the fat.
- Transfer the beef mixture to a 6-quart slow cooker.
- Add the beans, crushed tomatoes, diced tomatoes with chiles and broth.
- Stir in the chili powder, cumin, paprika, cayenne and salt.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours.
- Stir the Velveeta cubes and milk into the chili.
- Cover and cook 20 to 30 minutes on LOW, stirring until completely melted and smooth.
- Taste and add salt or a pinch more cayenne.
- Ladle into bowls and top with cilantro and tortilla strips.
Notes
- Use a pound of ground beef and a pound of ground chorizo for extra heat. Pepper jack queso blanco can replace Velveeta. Do not add the cheese at the start. Leftovers keep 4 days and freeze for 3 months.
Why queso and chili work together
Beef chili gets better as the flavors mingle, which is why it works so well in a slow cooker. After seven or eight hours the spices mellow, the tomatoes sweeten and the beans soak up the sauce into a thick, hearty bowl. The slow cooker also keeps the chili hot for the whole party. You can set it to WARM and let people ladle bowls whenever they like, with no stove needed.
Adding queso at the end turns the chili into something like a loaded nacho in a bowl. The Velveeta melts smoothly into the hot chili and gives it a creamy richness that balances the heat from the jalapeno and cayenne.
Ingredient notes for queso beef chili
Lean ground beef: Brown it first and drain the fat. Raw ground beef in a slow cooker can turn clumpy and greasy. Look for beef labeled 85 or 90 percent lean. Fattier beef leaves too much grease, and very lean beef can taste dry.
Velveeta: It melts without splitting in the hot chili. Natural cheese can turn grainy and oily. Use shredded cheese only as a topping. For the stirred-in queso, a processed block like Velveeta melts smoothest and stays silky for hours.
Jalapeno and cayenne: They bring the spice. Leave the jalapeno seeds in if you want more heat.
Diced tomatoes with green chiles: They add moisture and a mild heat.
Beans: Black and pinto give contrast in color and texture. Canned beans are fully cooked, so rinse and use them.
Tips for creamy, not greasy, queso chili
Add the cheese last: The most common mistake is adding cheese at the start. Long heat makes it grainy or oily. Stir it in for the last 30 minutes. Brown the beef in two batches if your skillet is small. Crowded meat steams and turns gray instead of building a browned flavor.
Drain the beef: The fat floats on top and makes the chili taste heavy. A quick drain after browning keeps it clean. If the chili tastes flat after the cheese goes in, a squeeze of lime or a spoonful of vinegar will wake it up.
Taste after the cheese: Velveeta is salty, so hold off on adjusting the salt until the end. Stir slowly once the cheese goes in, because quick whisking can cause the queso to separate.
Swaps and variations
For a lighter chili, use ground turkey and reduced fat cheese, and skip some of the Velveeta. For a hotter bowl, use chorizo or add a diced habanero. A can of corn adds sweetness. For a thicker chili, mash some of the beans or stir in a spoonful of masa harina. Sliced smoked sausage or a can of fire-roasted tomatoes can add an extra layer of smoky flavor.
Do not use raw dried beans in this recipe. They need to be soaked and boiled first, so use canned beans for a safe and simple cook. If your family dislikes beans, leave one can out and add an extra pound of beef or a can of corn.
What to serve with it
Serve with tortilla chips, cornbread, sour cream, diced red onion and extra shredded cheese. A squeeze of lime over each bowl brightens the heat. For game day, set out toppings in small bowls and let everyone build their own. Pickled jalapenos and a dollop of cool sour cream balance the heat for those who find it too spicy.
Storing and reheating
Refrigerate leftovers for up to 4 days in a covered container. The chili thickens overnight, so add broth when reheating. Keep toppings separate so they stay fresh. If the chili tastes less spicy after chilling, add a pinch of cayenne when you reheat, because heat fades in the fridge.
Freeze for up to 3 months. The queso can turn a little grainy after thawing, so stir in a splash of milk while reheating.
Crockpot Spicy Queso Beef Chili at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 17, led by lean ground beef, yellow onion, jalapeno, garlic
Tips for Crockpot Spicy Queso Beef Chili
Use a pound of ground beef and a pound of ground chorizo for extra heat. Pepper jack queso blanco can replace Velveeta. Do not add the cheese at the start. Leftovers keep 4 days and freeze for 3 months.
Crockpot Spicy Queso Beef Chili FAQ
How long does Crockpot Spicy Queso Beef Chili take?
Crockpot Spicy Queso Beef Chili takes 8 hours of cooking after 20 minutes of prep.
How many people does Crockpot Spicy Queso Beef Chili serve?
This recipe makes 8 servings.
What do I need to make Crockpot Spicy Queso Beef Chili?
17 ingredients, led by lean ground beef, yellow onion, jalapeno, garlic. Amounts are in the recipe card above.
