Set a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s browned all over and no longer pink, about 5 minutes. Transfer the cooked meat, along with any flavourful juices, into the bowl of your slow cooker.

Add the chopped onions and poblanos directly to the crockpot, followed by the chili powder, garlic powder, smoked paprika, cumin, and cayenne. Pour in the crushed fire-roasted tomatoes, tomato paste, hot sauce, butter, and diced green chilies. Stir everything together so the spices coat the vegetables and meat.

Pour in about 2 cups of your chosen broth to loosen the mixture, then tuck in the bay leaves. Season with a generous pinch of salt and give the chili another thorough stir so all the elements are evenly distributed. Cover with the lid and cook on low for 6–8 hours, or on high for 4–5 hours, until the flavours are rich and the sauce has thickened slightly.

Towards the end of the cooking time, add the cream cheese and shredded cheddar in small pieces, along with the drained mixed chili beans. Stir well until the cheeses melt smoothly into the chili and the beans are warmed through, about 5 minutes.

Ladle the spicy queso chili into warm bowls. Finish with your favourite toppings: dollops of Greek yogurt or sour cream, extra grated cheese, sliced avocado, chopped cilantro, and green onions all work beautifully. Serve hot and enjoy every cheesy, spicy spoonful.

Heat a large Dutch oven over medium-high heat. Add the ground beef, breaking it apart as it cooks, until it’s well browned and crumbly, about 5 minutes. If there is excess fat, you can spoon off a little, but leave enough to carry flavour into the vegetables and spices.

Add the onions and poblano peppers to the pot. Sprinkle in the chili powder, garlic powder, smoked paprika, cumin, and cayenne. Cook for about 5 minutes, stirring often, until the onions soften slightly and the spices smell deeply aromatic.

Stir in the crushed fire-roasted tomatoes, tomato paste, hot sauce, butter, and diced green chilies until everything is well combined. Pour over about 2 cups of broth, then drop in the bay leaves and season with salt. Bring the mixture up to a gentle simmer, then reduce the heat to low.

Partially cover the pot with a lid and let the chili simmer for at least 2 hours, or leave it on very low heat for longer if you like, stirring every hour or so. The sauce will thicken and the flavours will become more concentrated as it bubbles away. If it gets too thick, you can splash in a little extra broth.

Near the end of the cooking time, stir in the cream cheese and cheddar cheese until they melt into the chili and create a rich, velvety sauce. Add the drained mixed chili beans and simmer for another 5 minutes so they heat through and soak up some flavour.

Spoon the hot chili into bowls and load up with toppings—Greek yogurt or sour cream, extra cheese, avocado slices, cilantro, and green onions add freshness and texture. Serve immediately and enjoy.