Cheesy Ground Beef Enchilada Chili

Introduction

There’s a magic that happens when the flavors of chili and enchiladas come together in one hearty bowl, and if you haven’t tried Cheesy Ground Beef Enchilada Chili yet, you’re in for a treat! Imagine the bold, spiced flavors of enchiladas combined with the rich, comforting textures of chili. It’s warm, cheesy, a little spicy, and loaded with all the fixings that make you feel like you’re indulging in your favorite Tex-Mex meal—without any of the fuss.

I first made this recipe on a chilly Friday night when we wanted something comforting but different from our usual chili. And let me tell you, it was an instant hit! Since then, it’s become a go-to recipe for game days, cozy family dinners, and even meal prep. The best part? This chili is easy to make with everyday ingredients you probably already have in your pantry.

What makes this recipe a winner is how adaptable it is—you can make it as mild or spicy as you like, pile on extra toppings, or even use leftovers for the best chili nachos you’ve ever had. Let’s dive into what makes this dish so special and why it’ll soon become a staple in your home.

Why You’ll Love This Recipe

• Easy to make: This is a one-pot wonder with minimal prep. Brown the beef, add the ingredients, and let it simmer away!
• Packed with flavor: Every spoonful delivers the perfect combination of savory ground beef, smoky spices, and creamy cheese.
• Customizable spice level: Use mild enchilada sauce for a gentle kick or go for medium to make it extra bold.
• Perfect for gatherings: This recipe is a crowd-pleaser, making it great for parties, game days, or family dinners.
• Great for leftovers: The flavors get even better as it sits, making it ideal for meal prep or to enjoy throughout the week.

Each bowl is like a hug in a bowl—the cheesy goodness and the kick of spices make this recipe a comfort-food favorite that’ll keep you coming back for seconds.

Preparation Time and Servings

• Total Time: 45 minutes
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
• Servings: Serves 6
• Nutrition Facts: Calories per serving: 380, Protein: 24g, Carbs: 32g, Fat: 19g

Ingredients

• 1 lb ground beef – Adds a hearty base and rich flavor to the chili.
• 1 tablespoon olive oil – For browning the beef.
• 1 small onion, diced – Adds a subtle sweetness and texture.
• 1 bell pepper, diced – Use red, yellow, or green for color and slight sweetness.
• 3 cloves garlic, minced – Adds warmth and depth.
• 1 can (15 oz) black beans, drained and rinsed – For fiber and added heartiness.
• 1 can (15 oz) pinto beans, drained and rinsed – A classic chili ingredient.
• 1 can (15 oz) diced tomatoes – Provides a fresh, acidic base.
• 1 can (10 oz) red enchilada sauce – Adds that bold enchilada flavor.
• 1 cup beef broth – Helps to blend flavors and make it soupy.
• 1 ½ teaspoons chili powder – For a warm, slightly smoky spice.
• 1 teaspoon cumin – Adds an earthy depth.
• 1 teaspoon smoked paprika – For a touch of smoky flavor.
• Salt and pepper to taste – Season to taste.
• 1 cup shredded cheese (cheddar or Mexican blend) – For that melty, cheesy finish.
• Toppings: Sour cream, chopped cilantro, sliced green onions, jalapeños, or tortilla strips.

Step-by-Step Instructions

Brown the Beef

• Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and ground beef, breaking up the meat as it cooks.
• Brown for about 5-7 minutes until no longer pink. Tip: Don’t stir too often; letting it sit for a minute helps with browning.
• Drain any excess fat.

Sauté the Veggies

• Add the diced onion, bell pepper, and garlic to the pot. Cook, stirring frequently, for 3-4 minutes or until the veggies start to soften.
• Cooking Tip: The onions should be translucent and the garlic fragrant but not browned to prevent a bitter taste.

Add the Beans and Tomatoes

• Stir in the black beans, pinto beans, and diced tomatoes with their juices. This combination of beans gives a nice texture and richness to the chili.

Pour in the Enchilada Sauce and Broth

• Add the enchilada sauce and beef broth. Stir everything together until well combined. You’ll start seeing that rich, red color that’s so inviting.

Season the Chili

• Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir to incorporate all those spices into the mix.
• Pro Tip: Taste as you go, especially if you’re adjusting spice levels.

Simmer the Chili

• Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 20-25 minutes to let the flavors meld.
• If you prefer a thicker chili, leave the lid slightly ajar for the last 10 minutes of cooking to let some liquid evaporate.

Stir in the Cheese

• Once the chili has simmered and reached the desired consistency, stir in the shredded cheese. Keep stirring until the cheese is melted and gooey.
• Extra Tip: For an even creamier texture, add a small handful of cheese at a time, stirring well in between.

Taste and Adjust

• Taste the chili one last time. Adjust salt, pepper, or any additional spices to your liking.

Serve and Top

• Ladle the chili into bowls and add your favorite toppings like sour cream, cilantro, sliced green onions, jalapeños, or crispy tortilla strips.

How to Serve

Serve up this Cheesy Ground Beef Enchilada Chili in a variety of delicious ways:

• Over rice: Spoon it over steamed white or brown rice for a filling meal.
• With a side of cornbread: Nothing says chili like a side of warm, buttery cornbread!
• Topped with tortilla chips: Add some crunch with a handful of crushed tortilla chips.
• In a bread bowl: Hollow out a small round loaf and pour the chili inside for an extra cozy meal.

Additional Tips

1. Choose the Right Cheese: Use freshly shredded cheese for the best melt. Pre-shredded cheese doesn’t melt as smoothly.
2. Adjust the Spice Level: For a milder flavor, use a mild enchilada sauce or cut back on the chili powder.
3. Get Creative with Beans: If you’re out of pinto beans, feel free to swap in kidney beans or chickpeas.
4. Make it Creamy: For an extra luxurious chili, add a splash of cream or half-and-half right before serving.
5. Batch Cooking and Freezing: This chili freezes well! Portion it into containers and freeze for up to three months. Just reheat on the stovetop or microwave until hot.

Recipe Variations

• Vegetarian Option: Swap the ground beef with 1 ½ cups of cooked quinoa or a meat substitute.
• Spicy Version: Add a diced jalapeño or a dash of cayenne pepper to the pot for extra heat.
• Add More Veggies: Bell peppers, corn, or zucchini make great additions if you want a heartier chili.
• Mexican Street Corn Style: Add frozen corn and a squeeze of lime juice, then top with crumbled queso fresco.

Serving Suggestions

• Side Dishes: Pair with a simple green salad, roasted vegetables, or a side of guacamole and chips.
• Beverage Pairing: A tall glass of iced tea, lemonade, or agua fresca complements the chili’s spiciness.

Freezing and Storage

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: This chili freezes beautifully! Let it cool, then pour into freezer-safe bags or containers. Freeze for up to 3 months.
• Reheating: Thaw in the fridge overnight and reheat in a pot over medium heat, adding a splash of water or broth if needed.

Special Equipment

• Dutch Oven or Large Pot: A heavy-bottomed pot helps distribute heat evenly.
• Ladle: For easy serving.
• Cheese Grater: Freshly grated cheese melts best, so grab a grater for a creamy result.

FAQ

Can I make this recipe with ground turkey instead of ground beef?

Absolutely! Ground turkey is a great leaner option that will still absorb all the delicious enchilada flavors. Just keep in mind that turkey has a slightly lighter taste, so you might want to adjust the spices to keep the chili bold and hearty.

How can I make it spicier?

To amp up the heat, add an extra teaspoon of chili powder or a pinch of cayenne pepper to the pot. You can also garnish each bowl with sliced fresh jalapeños, a few dashes of hot sauce, or even a sprinkle of crushed red pepper flakes.

Can I use green enchilada sauce instead of red?

Yes! Green enchilada sauce offers a tangier, slightly earthier flavor and works just as well. The result will be a unique twist on the traditional flavor, with a bit of a zing that you may enjoy just as much (if not more!).

How can I thicken my chili?

If you prefer a thicker chili, leave the lid off during the last 10 minutes of cooking to let some of the liquid evaporate. Alternatively, you can mash a few of the beans against the side of the pot and stir—this releases starches that thicken the chili.

Is this chili good for meal prep?

Absolutely! This chili tastes even better after a day or two as the flavors meld in the fridge. Portion it into meal prep containers and store it in the fridge for up to 4 days. It also freezes well for up to 3 months, so you’ll have ready-made meals for those busy days.

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Conclusion

There’s nothing quite like curling up with a hearty bowl of Cheesy Ground Beef Enchilada Chili. The bold spices, gooey cheese, and Tex-Mex flavors come together to create a meal that feels like a celebration of comfort food at its finest. With easy steps, common ingredients, and plenty of customizable options, this chili is bound to become a staple in your kitchen.

So whether you’re prepping for a family dinner, a weekend get-together, or just craving a cozy night in, this recipe is a true crowd-pleaser. Serve it with all your favorite toppings, add a side of tortilla chips or cornbread, and enjoy every flavorful bite.

Happy cooking—and don’t forget to share a bowl with someone you love! This recipe has a way of bringing everyone together around the table, one spoonful of cheesy, spicy goodness at a time. Enjoy!