A Cheesy Enchilada Chili combines the best flavors of a classic chili with the rich and cheesy taste of enchiladas. It’s a comforting, hearty dish that’s easy to prepare, perfect for chilly days, and great for feeding a crowd. Here’s a simple recipe you can follow:
Ingredients:
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (4 oz) green chilies, diced
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 packet enchilada seasoning mix (or homemade if preferred)
- 1 ½ cups beef broth (or chicken broth for a lighter version)
- 1 cup frozen corn kernels
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Optional Toppings:
- Sour cream
- Fresh cilantro, chopped
- Jalapeños, sliced
- Crumbled tortilla chips
- Lime wedges
Instructions:
- Cook the ground meat:
- Heat olive oil in a large pot over medium-high heat. Add the ground beef (or turkey) and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
- Sauté the aromatics:
- Add the chopped onion and minced garlic to the pot with the cooked meat. Sauté for 2-3 minutes, until softened and fragrant.
- Add the seasonings:
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for another minute to toast the spices.
- Add the liquids and beans:
- Add the diced tomatoes, tomato sauce, green chilies, kidney beans, pinto beans, and beef broth. Stir to combine.
- Simmer:
- Bring the chili to a simmer, then lower the heat and let it cook for 20-30 minutes, stirring occasionally. This allows the flavors to meld together.
- Add the corn:
- Stir in the frozen corn and continue cooking for another 5 minutes until heated through.
- Add the cheese:
- Gradually stir in the shredded cheddar and Monterey Jack cheese, allowing them to melt into the chili.
- Serve:
- Ladle the chili into bowls, and top with optional toppings like sour cream, fresh cilantro, tortilla chips, jalapeños, or lime wedges.
Tips:
- Spicy Kick: If you like your chili spicier, add some diced jalapeños, chili flakes, or a splash of hot sauce while cooking.
- Cheese Variation: Feel free to use other types of cheese, such as Pepper Jack or a Mexican cheese blend, for extra flavor.
- Make It Ahead: This chili tastes even better the next day, so feel free to make it in advance and store leftovers in the fridge for up to 3-4 days.
This Cheesy Enchilada Chili is rich, creamy, and bursting with flavor—a perfect meal to cozy up to!
