1-Getting started with this spicy queso beef chili: First, brown the 2 pounds of ground beef in a large dutch oven over medium-high heat for about 5 minutes, breaking it up as it cooks, then transfer it to a crockpot. This step builds a solid flavor base that makes the whole dish pop.

2-Next, add the chopped 2 yellow onions and 2 poblano peppers to the crockpot along with 2 tablespoons chili powder, 1 tablespoon garlic powder, 1 tablespoon smoked paprika, 2 teaspoons ground cumin, and 1/2 teaspoon cayenne pepper. Mix in 1 can (28 ounces) crushed fire roasted tomatoes, 1 can (8 ounces) tomato paste, 1 can (4 ounces) diced green chiles, 1/3 cup hot sauce, 3 tablespoons salted butter, and pour over 2 cups of chicken or beef broth. Don’t forget to add 2 bay leaves and season with salt to taste, then stir everything together well.

3-Now, cook it covered on low heat in the crockpot for 6-8 hours, or on high for 4-5 hours. If you prefer, cook it on the stovetop in the dutch oven over low heat for about 2 hours, stirring every hour to keep it even. In the last 5 minutes, stir in 6 ounces cream cheese, 2 cups shredded cheddar cheese, and 1 can mixed chili beans until the cheese melts and the beans heat through.

4-Finally, serve the chili in bowls and top with plain Greek yogurt, avocado slices, fresh cilantro, chopped green onions, and extra shredded cheddar cheese if you like. For a fun twist, serve it with tortilla chips or homemade treats like strawberry crinkle cookies on the side. This method ensures a creamy, flavorful result every time. As noted in tips for perfect crockpot meals on this external guide, slow cooking helps flavors meld beautifully.