Cheesy Ground Beef Enchilada Chili
This Cheesy Ground Beef Enchilada Chili is the ultimate fusion of bold Tex-Mex flavors and hearty chili comfort. Packed with seasoned ground beef, beans, enchilada sauce, and melty cheese, this one-pot wonder is perfect for cozy nights, game days, or when you're craving a warm, satisfying meal. Serve it with tortilla chips, cornbread, or over rice for a deliciously filling dish that’s sure to become a family favorite!
Ingredients
- Base Ingredients
- Ground beef – Adds rich meaty flavor.
- Onion – Brings depth and sweetness.
- Garlic – Enhances the overall flavor.
- Diced tomatoes – Adds a tangy and hearty texture.
- Tomato paste – Provides concentrated tomato richness.
- Enchilada sauce – Infuses the dish with bold smoky flavors.
- Beef broth – Keeps the chili thick yet slightly saucy.
- Beans & Corn
- Black beans – Adds creaminess and protein.
- Kidney beans – Gives extra texture and heartiness.
- Corn kernels – Brings a touch of sweetness to balance the heat.
- Spices & Seasoning
- Chili powder – The essential chili seasoning.
- Cumin – Adds a smoky earthy depth.
- Paprika – Provides mild heat and a touch of sweetness.
- Oregano – Gives an herby background note.
- Salt & black pepper – To taste.
- Toppings
- Shredded cheese – Melts into the chili and adds creaminess.
- Tortilla strips – Optional but adds a nice crunch.
- Fresh cilantro – For a fresh vibrant garnish.
- Sour cream – A cool contrast to the spice.
Instructions
- Brown the beef – In a large pot or Dutch oven over medium heat, cook the ground beef until browned. Drain excess grease.
- Sauté the aromatics – Add the diced onion and garlic. Cook for 2-3 minutes until fragrant and slightly softened.
- Add the seasonings – Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
- Incorporate tomatoes & sauce – Add the diced tomatoes, tomato paste, and enchilada sauce. Stir well to combine.
- Simmer with broth & beans – Pour in the beef broth, then add the black beans, kidney beans, and corn. Bring to a simmer and let cook for 20-25 minutes, stirring occasionally.
- Melt in the cheese – Stir in half of the shredded cheese and let it melt into the chili.
- Serve & garnish – Ladle the chili into bowls, top with the remaining cheese, tortilla strips, fresh cilantro, and a dollop of sour cream if desired.
Notes
- For extra thickness, let the chili simmer uncovered for 10-15 minutes.
- For a spicier kick, add diced jalapeños or a pinch of cayenne.
- Slow cooker method – After browning the beef and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Make it vegetarian by swapping the beef for extra beans or plant-based crumbles.