Place cooked beef, vegetables, salt, pepper, chili powder, and chicken broth into a 5-6 quart slow cooker. Cook on HIGH for 3 1/2 to 4 hours.
In a small bowl, whisk together heavy cream and flour until smooth ; pour into soup. Add 8 ounces of shredded cheddar cheese, stir to combine. Cover and continue to cook for an additional 20-30 minutes.
Serve in bowls garnished with additional shredded cheese, bacon, and kosher dill pickles.