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Cheesy Enchilada Chili

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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

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:

  1. In a large pot or Dutch oven, heat a drizzle of oil over medium heat.
  2. Add the ground beef and cook until browned, breaking it up with a spoon, about 5–7 minutes. Drain excess fat if necessary.
  3. Stir in the diced onion and garlic, cooking until softened and fragrant, about 3 minutes.

2. Add the Base Ingredients:

  1. Stir in the black beans, pinto beans, diced tomatoes (with their juice), enchilada sauce, and broth.
  2. Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.

3. Simmer the Chili:

  1. 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:

  1. Stir in 3/4 cup of the shredded cheese until melted and smooth. Taste and adjust seasoning as needed.

5. Serve and Garnish:

  1. 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.

Find it online: https://recettesenfamille.ukfinda.com/cheesy-enchilada-chili/