Ingredients
Scale
For this cheesy, savory chili, you’ll need the following ingredients:
- 1 lb ground beef – The base of our chili, which adds richness and flavor.
- 1 medium onion, diced – For sweetness and depth of flavor.
- 2 cloves garlic, minced – Adds a punch of aroma and flavor to the dish.
- 2 cups enchilada sauce – The star ingredient that brings that signature enchilada flavor to the chili.
- 1 can (14.5 oz) diced tomatoes – Adds a little acidity and sweetness to balance the flavors.
- 1 can (15 oz) kidney beans, drained and rinsed – For texture and additional heartiness.
- 1 can (15 oz) black beans, drained and rinsed – Another layer of texture and flavor.
- 1 cup beef broth – To help simmer everything together and create a rich base.
- 2 teaspoons chili powder – For a mild heat and that classic chili flavor.
- 1 teaspoon cumin – Adds a warm, earthy note that complements the enchilada sauce.
- 1/2 teaspoon smoked paprika – To add a touch of smokiness.
- 1/2 teaspoon salt – Enhances the overall flavors.
- 1/2 teaspoon black pepper – For seasoning.
- 1–2 cups shredded cheddar cheese – For that melty, cheesy topping.
- Toppings (optional): Sour cream, chopped cilantro, diced green onions, tortilla chips, or avocado.
Instructions
Here’s how to make the best Cheesy Ground Beef Enchilada Chili you’ve ever had:
- Brown the Beef:
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Once hot, add the ground beef and break it up with a spoon. Cook for about 5-7 minutes until the beef is browned and fully cooked. Drain any excess fat, if necessary.
- Pro Tip: Use lean ground beef to cut down on excess grease, or swap it for ground turkey if you prefer a leaner option.
- Add Onions and Garlic:
- Add the diced onion to the pot and cook for about 3-4 minutes until softened and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant.
- Tip: Make sure not to burn the garlic. If it starts to brown too quickly, reduce the heat slightly.
- Stir in the Spices:
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir to coat the beef and onions evenly with the spices. Let the spices cook for a minute to release their full flavor.
- Add the Beans and Tomatoes:
- Stir in the diced tomatoes (with their juices), kidney beans, and black beans. Mix everything well.
- Pour in the Enchilada Sauce and Broth:
- Add the enchilada sauce and beef broth to the pot. Stir to combine. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it cook for about 20 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
- Add the Cheese:
- Once the chili has thickened slightly and the flavors have blended, sprinkle in the shredded cheddar cheese. Stir until the cheese has melted and incorporated into the chili, creating a creamy, cheesy texture.
- Taste and Adjust:
- Give the chili a taste and adjust the seasoning as needed. If you want more heat, add some cayenne pepper or a few dashes of hot sauce. For a bit more tang, squeeze in some lime juice.
- Serve:
- Ladle the chili into bowls and top with your favorite toppings. A dollop of sour cream, a sprinkle of fresh cilantro, or a few slices of avocado will elevate this dish to the next level.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 8
- Calories: 500