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cheesy enchilada chili recipe

Cheesy Enchilada Chili

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main
Cuisine Mexican
Servings 6 servings

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

For extra tips, make sure to taste the chili before serving and adjust the seasoning if necessary. You can also use a mixture of cheeses for a more varied flavor, or add a little heat with jalapeños if you prefer a spicier dish.
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