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Crockpot Spicy Queso Beef Chili with Rotel

Crockpot spicy queso beef chili combines browned ground beef, pinto beans, and Rotel in a slow cooker, then finishes with melted processed cheese. The result is creamy, hearty chili with a spicy kick.
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Prep Time 15 minutes
Cook Time 6 hours 41 minutes
Total Time 6 hours 56 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1.5 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) RO*TEL diced tomatoes and green chilies undrained
  • 0.5 cup beef broth
  • 8 oz processed cheese such as Velveeta, cut into cubes

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Heat the vegetable oil in a large skillet over medium-high heat.
  2. Add the ground beef and yellow onion and cook for 8–10 minutes, breaking up the beef, until browned and the beef reaches 160°F.
  3. Drain excess fat if needed.
  4. Stir in the garlic, tomato paste, chili powder, ground cumin, smoked paprika, cayenne pepper, kosher salt, and black pepper, and cook for 1 minute.
  5. Transfer the beef mixture to a 6-quart slow cooker.
  6. Stir in the pinto beans, diced tomatoes, RO*TEL, and beef broth.
  7. Cover and cook on LOW for 5–6 hours or HIGH for 2 1/2–3 hours.
  8. Stir in the cubed processed cheese.
  9. Cover and cook on LOW for 20–30 minutes, stirring once, until the cheese is fully melted and the chili is creamy.

Notes

For the smoothest texture, cut the processed cheese into evenly sized cubes. Refrigerate leftovers in an airtight container for up to 3–4 days; freezing is not recommended because the cheese may separate. For a dairy-free variation, use a meltable dairy-free cheese.