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Cheesy Enchilada Chili

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This Cheesy Enchilada Chili brings together the savory flavors of ground beef, beans, and enchilada sauce, all simmered to perfection and topped with melted cheese. It’s a perfect meal for a cozy night in.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can corn kernels, drained
  • 1 (10 oz) can red enchilada sauce
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 cup beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1½ cups shredded cheddar or Mexican blend cheese
  • Optional toppings: sour cream, chopped green onions, fresh cilantro

Instructions

  1. Brown the Beef: In a large pot over medium heat, cook the ground beef until browned and crumbled. Drain any excess fat.
  2. Sauté Vegetables: Add the diced onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion becomes translucent.
  3. Add Spices: Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional minute to release the spices’ aromas.
  4. Combine Ingredients: Add the black beans, kidney beans, corn, enchilada sauce, diced tomatoes with green chilies, and beef broth. Stir well to combine.
  5. Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
  6. Add Cheese: Stir in 1 cup of the shredded cheese until melted and well incorporated.
  7. Serve: Ladle the chili into bowls and top with the remaining cheese. Add optional toppings like sour cream, chopped green onions, or fresh cilantro if desired.

Notes

  • For a milder flavor, use mild enchilada sauce and omit the diced tomatoes with green chilies.
  • This chili pairs well with tortilla chips or warm cornbread.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipe.newsvks.com/cheesy-enchilada-chili/