Crockpot Chili Con Queso

55 1 minute read

This slow-cooked blend of two favorites—hearty chili and creamy queso—is rich, cheesy, and incredibly versatile. Ground beef (or turkey), beans, tomatoes, and spices simmer together, then finish with melted cheese and cream to create a dip that’s perfect for parties, game day, or cozy nights in. Scoop it up with tortilla chips, spoon it over nachos, or load it onto baked potatoes for ultimate comfort food.

Crockpot Chili Con Queso

Ingredients (6-quart slow cooker)

Chili Base

1 tbsp olive oil
1 lb (454 g) ground beef or turkey
1 small onion, diced
2 cloves garlic, minced
1 (15 oz) can kidney beans, drained
1 (15 oz) can black beans, drained
1 (15 oz) can diced tomatoes (with juice)
1 (8 oz) can tomato sauce
1 packet (1.25 oz) chili seasoning mix
(or homemade: 2 tbsp chili powder, 1 tsp cumin, ½ tsp paprika, ¼ tsp cayenne)
Salt and pepper, to taste

Queso Finish

2 cups (8 oz) shredded sharp cheddar
1 cup (4 oz) shredded Monterey Jack or pepper jack
½ cup (120 ml) evaporated milk or heavy cream
Optional: 1–2 tbsp cream cheese

Pro Tips

Use freshly shredded cheese for the smoothest texture.
Drain excess fat after browning the meat for cleaner flavor.
Add cheese at the end to prevent separation.

Instructions

1. Brown the Meat and Aromatics
Heat olive oil in a skillet over medium-high heat. Cook the beef until browned (5–6 minutes), then drain excess fat. Add onion and garlic and cook for 3–4 minutes, until softened. Transfer to the slow cooker.

2. Simmer the Chili
Add beans, diced tomatoes, tomato sauce, and seasoning. Stir well. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.

3. Make It Queso
About 30 minutes before serving, stir in evaporated milk (or cream). Gradually add the cheeses, stirring until melted and smooth. For extra creaminess, stir in cream cheese if using.

4. Serve Warm
Keep on the WARM setting until ready to serve.