When the weather cools down, nothing beats the warmth of a rich, comforting bowl of chili. This cheesy ground beef enchilada chili is the perfect blend of savory beef, warm spices, and gooey cheese. Inspired by the bold flavors of enchiladas, it’s a fun twist on traditional chili that brings the zest of Mexican cuisine into your home. Whether you’re cooking for a family gathering or meal prepping for the week, this dish delivers big on flavor and nostalgia.
Why You’ll Love This Recipe:
- Easy to make: A one-pot wonder that saves time and cleanup.
- Crowd-pleaser: It’s cheesy, hearty, and loaded with spices that everyone will love.
- Customizable: Adjust the spice levels and toppings to suit your taste.
- Perfect for leftovers: Tastes even better the next day!
Ingredients You’ll Need:
- Ground beef (or substitute with ground turkey or lamb for a leaner option)
- Onions and garlic – Essential aromatics to build flavor from the base.
- Bell peppers – Add sweetness and texture.
- Enchilada sauce – The key to infusing that classic enchilada taste.
- Black beans and kidney beans – Provide a creamy, hearty texture and extra protein.
- Corn kernels – A pop of sweetness in every bite.
- Diced tomatoes with green chilies – Brings mild heat and acidity.
- Chili powder, cumin, smoked paprika – Warm spices that give depth to the chili.
- Salt and pepper – For seasoning.
- Chicken or beef broth – To add a bit of moisture and enhance the flavors.
- Cheddar cheese and Monterey Jack – Melted throughout the dish for creaminess.
- Sour cream and cilantro – Optional, but they make for the perfect garnish.
How to Make Cheesy Ground Beef Enchilada Chili
Step-by-Step Instructions:
- Sauté the Aromatics:
Heat a bit of oil in a large pot over medium heat. Add the onions and garlic, sautéing until soft and fragrant, about 3-4 minutes. - Brown the Meat:
Add the ground beef (or turkey/lamb) to the pot. Break it apart with a wooden spoon, cooking until it’s fully browned and no longer pink. Season with salt and pepper. - Add the Veggies:
Toss in the bell peppers, letting them soften for a couple of minutes. Add corn and stir everything together. - Incorporate the Beans and Tomatoes:
Pour in the black beans, kidney beans, and diced tomatoes with chilies. Stir to combine the flavors. - Pour in the Enchilada Sauce and Broth:
Add the enchilada sauce, chicken broth, and your spices (chili powder, cumin, and smoked paprika). Stir well. Let it simmer over low heat for about 30 minutes to allow the flavors to meld. - Melt the Cheese:
Just before serving, stir in the shredded cheddar and Monterey Jack until melted and creamy. - Serve and Garnish:
Ladle the chili into bowls and top with sour cream, fresh cilantro, or extra cheese if desired.
Cooking Tips:
- Don’t rush the simmering: Letting the chili simmer enhances the flavor, so be patient!
- Use freshly grated cheese: Pre-shredded cheese may not melt as smoothly due to added starches.
- Make it spicier: If you love heat, add chopped jalapeños or a dash of cayenne pepper.
- Control the thickness: For a thicker chili, simmer uncovered. If it gets too thick, add more broth.
Helpful Tips:
- For a vegetarian option: Swap the ground beef with more beans or plant-based meat alternatives.
- Adjusting the salt: Since broth and cheese both contain salt, taste before adding extra.
- Topping ideas: Avocado, tortilla chips, green onions, or even a drizzle of hot sauce can elevate this dish.
Details:
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner, Soup
- Method: One-pot
- Cuisine: Mexican-inspired
- Diet: Gluten-free
Notes:
- This chili tastes even better after sitting for a day, so don’t hesitate to make it ahead of time.
- It can be easily doubled to serve a larger crowd or for leftovers throughout the week.
Nutritional Information:
Each serving (based on 6 servings) provides:
- Calories: ~350
- Protein: 25g
- Carbohydrates: 20g
- Fat: 20g
Frequently Asked Questions:
Can I make this chili in a slow cooker?
Yes! Brown the meat and sauté the onions beforehand, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
What can I serve with this chili?
It pairs wonderfully with warm cornbread, tortilla chips, or a simple green salad on the side.
How can I make it dairy-free?
Use dairy-free cheese alternatives and skip the sour cream, or substitute it with a dollop of coconut yogurt.
Storage Instructions:
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: This chili freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
- Reheating: Warm in a pot over low heat, adding a splash of broth if needed to loosen the texture.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
Conclusion
This cheesy ground beef enchilada chili is destined to become a new favorite for family dinners, game days, or cozy nights in. Its warm, comforting flavors are easy to fall in love with, and the combination of beans, spices, and melty cheese will have everyone coming back for seconds. Give it a try, and don’t forget to make enough for leftovers—you’ll be glad you did!
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Cheesy Ground Beef Enchilada Chili
Description
When the weather cools down, nothing beats the warmth of a rich, comforting bowl of chili. This cheesy ground beef enchilada chili is the perfect blend of savory beef, warm spices, and gooey cheese. Inspired by the bold flavors of enchiladas, it’s a fun twist on traditional chili that brings the zest of Mexican cuisine into your home. Whether you’re cooking for a family gathering or meal prepping for the week, this dish delivers big on flavor and nostalgia.
Ingredients
- Ground beef (or substitute with ground turkey or lamb for a leaner option)
- Onions and garlic – Essential aromatics to build flavor from the base.
- Bell peppers – Add sweetness and texture.
- Enchilada sauce – The key to infusing that classic enchilada taste.
- Black beans and kidney beans – Provide a creamy, hearty texture and extra protein.
- Corn kernels – A pop of sweetness in every bite.
- Diced tomatoes with green chilies – Brings mild heat and acidity.
- Chili powder, cumin, smoked paprika – Warm spices that give depth to the chili.
- Salt and pepper – For seasoning.
- Chicken or beef broth – To add a bit of moisture and enhance the flavors.
- Cheddar cheese and Monterey Jack – Melted throughout the dish for creaminess.
- Sour cream and cilantro – Optional, but they make for the perfect garnish.
Instructions
- Sauté the Aromatics:
Heat a bit of oil in a large pot over medium heat. Add the onions and garlic, sautéing until soft and fragrant, about 3-4 minutes. - Brown the Meat:
Add the ground beef (or turkey/lamb) to the pot. Break it apart with a wooden spoon, cooking until it’s fully browned and no longer pink. Season with salt and pepper. - Add the Veggies:
Toss in the bell peppers, letting them soften for a couple of minutes. Add corn and stir everything together. - Incorporate the Beans and Tomatoes:
Pour in the black beans, kidney beans, and diced tomatoes with chilies. Stir to combine the flavors. - Pour in the Enchilada Sauce and Broth:
Add the enchilada sauce, chicken broth, and your spices (chili powder, cumin, and smoked paprika). Stir well. Let it simmer over low heat for about 30 minutes to allow the flavors to meld. - Melt the Cheese:
Just before serving, stir in the shredded cheddar and Monterey Jack until melted and creamy. - Serve and Garnish:
Ladle the chili into bowls and top with sour cream, fresh cilantro, or extra cheese if desired.
Notes
- This chili tastes even better after sitting for a day, so don’t hesitate to make it ahead of time.
- It can be easily doubled to serve a larger crowd or for leftovers throughout the week.
