Ingredients
Scale
- 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.
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 6
- Calories: 380
- Fat: 19g
- Carbohydrates: 32g
- Protein: 24g