This Cheesy Enchilada Chili combines all the bold flavors of enchiladas with the heartiness of a traditional chili. Packed with tender beef, beans, and a rich, smoky sauce, this dish is topped with gooey melted cheese for the ultimate comfort food experience. Whether you’re preparing a cozy dinner for the family or hosting a game-day gathering, this one-pot meal is a guaranteed crowd-pleaser!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Serving Size: 1 bowl
- Servings: 6-8
Ingredients
For the Chili:
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (28 oz) can crushed tomatoes
- 1 (10 oz) can red enchilada sauce
- 2 cups beef or chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (optional for extra heat)
For the Cheesy Topping:
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro (for garnish)
- 1 avocado, sliced (optional)
- Sour cream for serving (optional)
Instructions
Making the Chili:
- Heat the oil: In a large pot or Dutch oven, heat olive oil over medium heat.
- Cook the beef: Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if needed.
- Sauté the aromatics: Add the diced onion and minced garlic, cooking until softened (about 3 minutes).
- Add the spices: Stir in chili powder, smoked paprika, cumin, salt, black pepper, oregano, and cayenne. Cook for another minute to release the flavors.
- Incorporate the liquids: Pour in the crushed tomatoes, enchilada sauce, broth, and tomato paste, stirring well.
- Add the beans and corn: Stir in the black beans, kidney beans, and corn. Bring to a simmer.
- Let it cook: Reduce the heat to low and let the chili simmer for 30-40 minutes, stirring occasionally.
Adding the Cheese:
- Once the chili is thickened, sprinkle shredded cheddar and Monterey Jack cheese over the top.
- Cover the pot with a lid and let the cheese melt for 5 minutes.
Serving:
- Remove from heat and garnish with fresh cilantro and avocado slices.
- Serve hot with sour cream, tortilla chips, or warm cornbread on the side.
Tips for the Best Cheesy Enchilada Chili
- Use Fire-Roasted Tomatoes: For an extra smoky depth of flavor, opt for fire-roasted crushed tomatoes.
- Thicker Chili: If you prefer a thicker consistency, mash some of the beans before adding them to the pot.
- Make it Spicier: Add diced jalapeños or an extra teaspoon of cayenne pepper for more heat.
- Use Leftover Chicken: Swap ground beef for shredded rotisserie chicken for an easy variation.
Creative Variations
- Vegetarian Chili: Omit the meat and add extra beans or mushrooms for a hearty vegetarian version.
- Slow Cooker Option: Brown the beef, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours.
- Instant Pot Option: Brown the beef using the sauté function, add the remaining ingredients, and cook on high pressure for 10 minutes, then do a quick release.
FAQs
Can I make this chili ahead of time? Yes! The flavors deepen as it sits. Store in the fridge for up to 4 days or freeze for up to 3 months. What’s the best way to reheat chili? Reheat on the stovetop over low heat or microwave in short intervals, stirring in between. Can I make this chili low-carb? Yes! Skip the beans and corn and add diced bell peppers or extra ground beef for a low-carb version.
This Cheesy Enchilada Chili is the perfect balance of spice, creaminess, and hearty flavors. Try it tonight and enjoy the ultimate comfort food!