Description
This Cheesy Enchilada Chili is a hearty, comforting dish packed with Tex-Mex flavors. With tender beans, savory ground beef, bold enchilada sauce, and gooey melted cheese, it’s a crowd-pleaser perfect for cozy dinners or game day gatherings.
Ingredients
Units
Scale
- 1 lb (450 g) ground beef (or ground turkey for a lighter option)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz/425 g) black beans, drained and rinsed
- 1 can (15 oz/425 g) pinto beans, drained and rinsed
- 1 can (14.5 oz/400 g) diced tomatoes, undrained
- 1 can (10 oz/300 ml) red enchilada sauce
- 2 cups (475 ml) chicken or beef broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup (120 g) shredded cheddar cheese (or a Mexican cheese blend)
- 1/4 cup chopped fresh cilantro (for garnish)
Optional Toppings:
- Sour cream
- Sliced jalapeños
- Diced avocado
- Tortilla chips or strips
Instructions
Cook the Beef and Vegetables:
- In a large pot or Dutch oven, heat a drizzle of oil over medium heat.
- Add the ground beef and cook until browned, breaking it up with a spoon, about 5–7 minutes. Drain excess fat if necessary.
- Stir in the diced onion and garlic, cooking until softened and fragrant, about 3 minutes.
2. Add the Base Ingredients:
- Stir in the black beans, pinto beans, diced tomatoes (with their juice), enchilada sauce, and broth.
- Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
3. Simmer the Chili:
- Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally, until the chili thickens and the flavors meld.
4. Add the Cheese:
- Stir in 3/4 cup of the shredded cheese until melted and smooth. Taste and adjust seasoning as needed.
5. Serve and Garnish:
- Ladle the chili into bowls and top with the remaining cheese. Garnish with fresh cilantro and any desired toppings like sour cream, avocado, or tortilla chips.
Notes
- For extra spice, add 1 diced jalapeño or 1/4 teaspoon cayenne pepper to the chili.
- Make it vegetarian by omitting the meat and adding an extra can of beans or roasted vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.