Crockpot Chili Con Queso

1 minute read

A slow-cooked mashup of two favorites—hearty chili and creamy queso—this dish is rich, cheesy, and endlessly versatile. Ground beef (or turkey), beans, tomatoes, and spices simmer together, then finish with melted cheese and cream for a dip that’s perfect for parties, game day, or cozy nights in. Serve it with tortilla chips, spoon it over nachos, or pile it onto baked potatoes for comfort food at its best.

Crockpot Chili Con Queso

Ingredients (6-quart slow cooker)

Chili Base
1 tbsp olive oil
1 lb (454g) 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 & pepper to taste

Queso Finish
2 cups (8 oz) shredded sharp cheddar
1 cup (4 oz) shredded Monterey Jack or pepper jack
½ cup (120ml) 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 meat for cleaner flavor.
Stir cheese in at the end to prevent separation.

Step-by-Step Instructions

Brown the Meat & Aromatics
Heat oil in a skillet over medium-high. Cook beef until browned (5–6 minutes), then drain fat. Add onion and garlic; cook 3–4 minutes until softened. Transfer to slow cooker.
Simmer the Chili
Add beans, tomatoes, tomato sauce, and seasoning. Stir well. Cover and cook on LOW 4–6 hours or HIGH 2–3 hours.
Make It Queso
About 30 minutes before serving, stir in evaporated milk (or cream). Gradually add cheeses, stirring until melted and smooth. Optional: add cream cheese for extra silkiness.
Serve Warm
Keep on WARM setting for serving.