Description
A comforting slow-cooked beef chili finished with creamy queso for a spicy crowd-pleaser.
Ingredients
Scale
- 1–2 tablespoons neutral oil
- 2 pounds ground beef
- 1/2 cup beef broth or tomato juice
- 2 (15-oz) cans diced tomatoes
- 1 (15-oz) can tomato sauce
- 1 cup beef broth
- 2–3 tablespoons chili powder
- 1–2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 seeded, minced jalapeño
- 8 oz cream cheese, cut into cubes
- 1 to 2 cups shredded sharp cheddar or Mexican-blend cheese
Instructions
- Heat a skillet over medium-high heat and add oil.
- Brown the ground beef in batches for 6–8 minutes until caramelized.
- Deglaze the pan with beef broth or tomato juice.
- Transfer everything to a 6-quart slow cooker.
- Add diced tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, and jalapeño.
- Cook on Low for 6–8 hours or High for 4–5 hours.
- Stir in cream cheese and shredded cheese; let melt on Warm for 15–20 minutes before serving.
Notes
For a creamier texture, add the cream cheese towards the end of cooking. Adjust spices to taste.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg