Picture yourself savoring a bowl of Cheesy Enchilada Chili, its rich aroma filling your kitchen with warmth.
There’s something about the melding of savory beef, tangy enchilada sauce, and melted cheddar that spells comfort.
This simple yet indulgent dish transforms basic pantry staples into a hearty, flavorful delight.
As the cheese melts into the simmering chili, it becomes a cozy, satisfying meal.
Let’s bring this delicious dish to life and indulge together!
Kitchen Tools Required
- 1 large pot
- 1 stirring spoon
- 1 measuring cup
- 1 knife
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) enchilada sauce
- 1 can (14.5 ounces) diced tomatoes
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/4 cup chopped cilantro
Cook & Prep Time
To efficiently manage your time while preparing and cooking Cheesy Enchilada Chili, follow this timeline:
Preparation and Cooking Timeline:
- Reading & Setup (5 minutes)
- Spend a few minutes reading through the recipe to familiarize yourself with the steps and gather all the equipment and ingredients listed.
- Preparation (10 minutes)
- Dice the onion and mince the garlic.
- Drain and rinse the black beans and kidney beans.
- Drain the corn.
- Measure out all spices and olive oil.
- Cooking (40 minutes)
- 0-5 minutes: Heat olive oil in a large pot over medium heat.
- 5-15 minutes: Add ground beef to the pot and cook until browned, breaking it apart with a spoon.
- 15-20 minutes: Stir in diced onion and minced garlic, cooking until the onion is soft.
- 20-25 minutes: Pour in beef broth, black beans, kidney beans, corn, enchilada sauce, and diced tomatoes, stirring to combine.
- 25-30 minutes: Add chili powder, cumin, salt, and black pepper to the pot, stirring well.
- 30-60 minutes: Bring to a boil, then reduce the heat and let it simmer for 30 minutes.
- 60-65 minutes: Stir in shredded cheddar cheese until melted.
- Resting & Garnishing (5 minutes)
- Remove from heat and let the chili rest for 5 minutes.
- Garnish with chopped cilantro before serving.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add ground beef to the pot and cook until browned, breaking it apart with a spoon.
Stir in diced onion and minced garlic, cooking until the onion is soft.
Pour in beef broth, black beans, kidney beans, corn, enchilada sauce, and diced tomatoes, stirring to combine.
Add chili powder, cumin, salt, and black pepper to the pot, stirring well.
Bring to a boil, then reduce the heat and let it simmer for 30 minutes.
Stir in shredded cheddar cheese until melted.
Remove from heat and let the chili rest for 5 minutes.
Garnish with chopped cilantro before serving.
Serving Tips
- Tortilla Chips: Serve the chili with crispy tortilla chips for a delightful crunch and added texture.
- Rice: Pair the chili with a side of fluffy white or Mexican rice to soak up the delicious flavors.
- Sour Cream: Add a dollop of sour cream to each serving for a creamy, tangy contrast.
- Avocado Slices: Top the chili with fresh avocado slices for a buttery richness and extra nutrition.
- Warm Cornbread: Enjoy the chili alongside warm cornbread for a comforting and hearty meal.
Storage
To store Cheesy Enchilada Chili, transfer it to an airtight container and refrigerate for up to 3 days.
For longer storage, freeze it for up to 2 months.
Reheat thoroughly before serving.
Freezing
To freeze Cheesy Enchilada Chili, let it cool completely.
Then, transfer it to airtight containers or freezer bags.
Label with the date.
Consume within three months for best flavor.
Reheating
When reheating Cheesy Enchilada Chili, do so on the stovetop over low heat.
Stir occasionally. Add a splash of beef broth if needed to maintain the desired consistency and prevent drying.
Final Thoughts
Cheesy Enchilada Chili is a delicious and comforting dish that combines the rich flavors of Mexican cuisine with the heartiness of chili.
This dish is perfect for a cozy dinner or gathering with friends.
It’s easy to make and can be customized to suit your taste preferences.
Whether you like it mild or spicy, this recipe is versatile and sure to please.
Don’t forget to taste before serving and adjust the seasoning as needed.
The blend of cheese adds a creamy texture that makes this chili irresistible.
Enjoy your meal and savor every bite!
Frequently Asked Questions
Can I Use Ground Turkey Instead of Ground Beef?
You can absolutely substitute ground turkey for ground beef. It adds a leaner, lighter touch while still absorbing all those rich, cheesy flavors. Just guarantee it’s fully cooked and seasoned well for a deliciously satisfying experience.
What Can I Substitute for Enchilada Sauce?
You can swap enchilada sauce with a blend of tomato sauce, chili powder, cumin, garlic, and a splash of lime juice. This combo adds a tangy, spicy kick, enhancing the dish’s rich, flavorful profile.
How Can I Make This Recipe Vegetarian?
To make this recipe vegetarian, swap the ground beef for plant-based crumbles or more beans. Use vegetable broth instead of beef broth. You’ll retain all the bold flavors while keeping it hearty and satisfying. Enjoy!
Is It Possible to Make This Chili in a Slow Cooker?
Absolutely, you can transform this chili into a slow cooker delight! Just brown the beef and onions first, then transfer everything to the slow cooker. Cook on low for 6-8 hours, and enjoy!
Can I Use Fresh Tomatoes Instead of Canned Tomatoes?
You can absolutely use fresh tomatoes instead of canned. Just chop them finely for an even blend. Fresh tomatoes will add a vibrant, juicy flavor, enhancing the dish’s freshness and creating a rich, delightful taste explosion.
Cheesy Enchilada Chili
Equipment
- 1 Large pot
- 1 Stirring spoon
- 1 measuring cup
- 1 Knife
- 1 Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cups beef broth
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can corn drained
- 1 can enchilada sauce
- 1 can diced tomatoes
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/4 cup cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef to the pot and cook until browned, breaking it apart with a spoon.
- Stir in diced onion and minced garlic, cooking until the onion is soft.
- Pour in beef broth, black beans, kidney beans, corn, enchilada sauce, and diced tomatoes, stirring to combine.
- Add chili powder, cumin, salt, and black pepper to the pot, stirring well.
- Bring to a boil, then reduce the heat and let it simmer for 30 minutes.
- Stir in shredded cheddar cheese until melted.
- Remove from heat and let the chili rest for 5 minutes.
- Garnish with chopped cilantro before serving.
Notes
