Cheesy Enchilada Chili: Prepare to ditch the same old weeknight dinners because this recipe is about to become your new obsession! Imagine the comforting warmth of chili, the vibrant flavors of enchiladas, and the irresistible pull of melted cheese, all swirled together in one glorious pot. It's a flavor explosion that will have everyone asking for seconds (and the recipe!).
Chili, in its various forms, has a rich history rooted in the American Southwest, evolving from simple stews to the complex and diverse dishes we enjoy today. Enchiladas, with their origins in ancient Mesoamerica, bring a delightful corn tortilla element and a vibrant sauce that perfectly complements the heartiness of chili. Combining these two beloved dishes creates a culinary masterpiece that's both familiar and exciting.
What makes this Cheesy Enchilada Chili so special? It's the perfect balance of savory, spicy, and cheesy goodness. The tender ground beef (or your favorite protein) simmers in a rich tomato-based broth, infused with chili powder, cumin, and other aromatic spices. The addition of enchilada sauce adds a unique depth of flavor, while the generous helping of cheese creates a creamy, comforting texture that's simply irresistible. Plus, it's incredibly easy to make, perfect for busy weeknights or a cozy weekend gathering. Get ready to experience chili like never before!
Ingredients:
- For the Chili:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup beef broth (or chicken broth)
- For the Enchilada Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups beef broth (or chicken broth)
- For the Cheesy Topping:
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Optional Toppings:
- Sour cream
- Chopped green onions
- Diced avocado
- Tortilla chips
- Fresh cilantro
Preparing the Enchilada Sauce:
First, we're going to tackle the enchilada sauce. This is what gives the chili that signature enchilada flavor, and making it from scratch is surprisingly easy and tastes so much better than store-bought! Don't be intimidated; I promise it's worth the extra few minutes.
- Heat the Oil and Flour: In a medium saucepan, heat the 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, whisk in the 2 tablespoons of all-purpose flour. You want to cook this mixture, called a roux, for about 1-2 minutes, stirring constantly. This will help thicken the sauce and get rid of any raw flour taste. It should be a light golden brown color. Be careful not to burn it!
- Add the Spices: Now, add in all those wonderful spices: 2 tablespoons of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk everything together with the roux and cook for another minute, stirring constantly, until fragrant. This step is crucial for blooming the spices and releasing their full flavor.
- Whisk in the Broth: Slowly pour in the 2 cups of beef broth (or chicken broth), whisking constantly to prevent any lumps from forming. Continue whisking until the sauce is smooth.
- Simmer and Thicken: Bring the sauce to a simmer over medium heat. Then, reduce the heat to low and let it simmer for about 10-15 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking. The sauce should be thick enough to coat the back of a spoon.
- Taste and Adjust: Give the sauce a taste and adjust the seasonings as needed. You might want to add a pinch more salt, pepper, or chili powder depending on your preference. If you want a spicier sauce, you can add a pinch of cayenne pepper. Once you're happy with the flavor, set the enchilada sauce aside.
Making the Chili Base:
Now that the enchilada sauce is ready, let's move on to the chili itself. This part is also pretty straightforward, and the aroma that fills your kitchen will be amazing!
- Sauté the Vegetables: In a large pot or Dutch oven, heat the 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Then, add the minced garlic, chopped red bell pepper, and chopped green bell pepper. Cook for another 3-5 minutes, stirring occasionally, until the peppers are slightly softened. The vegetables should be fragrant and starting to caramelize slightly.
- Brown the Ground Beef: Add the 1 pound of ground beef (or ground turkey) to the pot. Break it up with a spoon and cook until it's browned all over. Drain off any excess grease. Make sure to break up the meat into small pieces for even cooking and a better texture in the chili.
- Add the Spices: Stir in the 1 teaspoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper (if using), 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for another minute, stirring constantly, until the spices are fragrant. This step helps to bloom the spices and enhance their flavor.
- Add the Tomatoes and Beans: Pour in the 1 (28 ounce) can of crushed tomatoes, 1 (15 ounce) can of tomato sauce, 1 (15 ounce) can of black beans (rinsed and drained), 1 (15 ounce) can of kidney beans (rinsed and drained), and 1 (10 ounce) can of diced tomatoes and green chilies (undrained). Stir everything together well.
- Add the Broth and Enchilada Sauce: Pour in the 1 cup of beef broth (or chicken broth) and the enchilada sauce you prepared earlier. Stir everything together until well combined.
Simmering and Finishing the Chili:
This is where the magic happens! Letting the chili simmer allows all the flavors to meld together and create a rich, delicious dish.
- Simmer the Chili: Bring the chili to a simmer over medium heat. Then, reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more flavorful it will become. If the chili becomes too thick, you can add a little more broth to thin it out.
- Taste and Adjust Seasonings: After simmering, give the chili a taste and adjust the seasonings as needed. You might want to add more salt, pepper, chili powder, or cayenne pepper depending on your preference. Remember, you can always add more, but you can't take it away!
- Prepare the Cheese Topping: While the chili is simmering, prepare the cheese topping. In a bowl, combine the 2 cups of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese. You can use other cheeses as well, such as Colby Jack or pepper jack, depending on your taste.
Serving the Cheesy Enchilada Chili:
Finally, it's time to serve up this delicious chili! There are a few different ways you can do this, depending on your preference.
- Top with Cheese: Ladle the chili into bowls. Sprinkle a generous amount of the cheese mixture over each bowl.
- Melt the Cheese (Optional): You can either let the cheese melt naturally from the heat of the chili, or you can place the bowls under the broiler for a minute or two to melt the cheese quickly. Be careful not to burn the cheese! Alternatively, you can stir the cheese directly into the chili pot right before serving, allowing it to melt into the chili for an extra cheesy experience.
- Add Toppings: Top with your favorite toppings, such as sour cream, chopped green onions, diced avocado, tortilla chips, and fresh cilantro.
- Serve and Enjoy: Serve the chili hot and enjoy! This chili is perfect on its own, or you can serve it with a side of cornbread or a salad. It's also great for meal prepping, as it tastes even better the next day after the flavors have had a chance to meld together even more.
Tips and Variations:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup beef broth (or chicken broth)
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups beef broth (or chicken broth)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Sour cream
- Chopped green onions
- Diced avocado
- Tortilla chips
- Fresh cilantro
- Heat the 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, whisk in the 2 tablespoons of all-purpose flour. Cook this mixture (a roux) for about 1-2 minutes, stirring constantly, until light golden brown. Be careful not to burn it!
- Add 2 tablespoons of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk everything together with the roux and cook for another minute, stirring constantly, until fragrant.
- Slowly pour in the 2 cups of beef broth (or chicken broth), whisking constantly to prevent any lumps from forming. Continue whisking until the sauce is smooth.
- Bring the sauce to a simmer over medium heat. Reduce the heat to low and let it simmer for about 10-15 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking. The sauce should be thick enough to coat the back of a spoon.
- Taste the sauce and adjust the seasonings as needed. Add more salt, pepper, or chili powder depending on your preference. For a spicier sauce, add a pinch of cayenne pepper. Set the enchilada sauce aside.
- In a large pot or Dutch oven, heat the 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Then, add the minced garlic, chopped red bell pepper, and chopped green bell pepper. Cook for another 3-5 minutes, stirring occasionally, until the peppers are slightly softened.
- Add the 1 pound of ground beef (or ground turkey) to the pot. Break it up with a spoon and cook until it's browned all over. Drain off any excess grease.
- Stir in the 1 teaspoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper (if using), 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for another minute, stirring constantly, until the spices are fragrant.
- Pour in the 1 (28 ounce) can of crushed tomatoes, 1 (15 ounce) can of tomato sauce, 1 (15 ounce) can of black beans (rinsed and drained), 1 (15 ounce) can of kidney beans (rinsed and drained), and 1 (10 ounce) can of diced tomatoes and green chilies (undrained). Stir everything together well.
- Pour in the 1 cup of beef broth (or chicken broth) and the enchilada sauce you prepared earlier. Stir everything together until well combined.
- Bring the chili to a simmer over medium heat. Then, reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. If the chili becomes too thick, you can add a little more broth to thin it out.
- After simmering, taste the chili and adjust the seasonings as needed.
- While the chili is simmering, prepare the cheese topping. In a bowl, combine the 2 cups of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese.
- Ladle the chili into bowls. Sprinkle a generous amount of the cheese mixture over each bowl.
- You can either let the cheese melt naturally from the heat of the chili, or you can place the bowls under the broiler for a minute or two to melt the cheese quickly. Be careful not to burn the cheese! Alternatively, you can stir the cheese directly into the chili pot right before serving, allowing it to melt into the chili for an extra cheesy experience.
- Top with your favorite toppings, such as sour cream, chopped green onions, diced avocado, tortilla chips, and fresh cilantro.
- Serve the chili hot and enjoy!
- For a leaner option, use ground turkey instead of ground beef.
- The longer the chili simmers, the more flavorful it will become.
- Adjust the amount of cayenne pepper to control the heat level.
- Feel free to experiment with different types of cheese for the topping.
- This chili is great for meal prepping and tastes even better the next day.
Conclusion:
This Cheesy Enchilada Chili isn't just another chili recipe; it's a flavor explosion waiting to happen in your kitchen! I truly believe this is a must-try because it perfectly marries the comforting warmth of chili with the irresistible cheesy goodness of enchiladas. It's a one-pot wonder that's both incredibly easy to make and deeply satisfying. Forget spending hours slaving over a complicated meal – this recipe delivers maximum flavor with minimal effort. The combination of tender ground beef (or your favorite protein!), hearty beans, flavorful enchilada sauce, and that glorious blanket of melted cheese creates a symphony of textures and tastes that will have everyone asking for seconds. But the best part? It's incredibly versatile! Serve it straight up in a bowl with a dollop of sour cream, a sprinkle of chopped cilantro, and a few crunchy tortilla chips for a classic chili experience. Or, take it to the next level by using it as a topping for baked potatoes, nachos, or even a chili cheese dog. For a lighter option, try serving it over a bed of fluffy rice or quinoa. Looking for variations? Absolutely! If you're a fan of spice, add a diced jalapeño or a pinch of cayenne pepper to the chili while it's simmering. For a vegetarian version, simply omit the ground beef and add extra beans or vegetables like corn, zucchini, or bell peppers. You could even use plant-based ground meat alternatives. Want to make it even cheesier? Go ahead and stir in some cream cheese or shredded cheddar during the last few minutes of cooking. The possibilities are endless! And speaking of cheese, don't be afraid to experiment with different types. Monterey Jack, pepper jack, or even a blend of Mexican cheeses would all be delicious. I personally love using a combination of cheddar and Monterey Jack for that perfect melt and flavor. This Cheesy Enchilada Chili is also fantastic for meal prepping. It keeps well in the refrigerator for up to four days and can easily be reheated on the stovetop or in the microwave. It's also freezer-friendly, so you can make a big batch and have it on hand for those busy weeknights when you just don't have time to cook. Simply portion it out into freezer-safe containers and thaw it overnight in the refrigerator before reheating. I'm so confident that you'll love this recipe that I urge you to give it a try. It's the perfect comfort food for a chilly evening, a crowd-pleasing dish for game day, or a simple and satisfying meal any time of year. Once you've made it, I would absolutely love to hear about your experience! Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and comments with me – I'm always eager to see your culinary creations and learn from your experiences. Happy cooking, and I hope you enjoy this cheesy, delicious, and incredibly easy Cheesy Enchilada Chili as much as I do! Don't forget to tag me in your social media posts so I can see your amazing creations!Cheesy Enchilada Chili: The Ultimate Comfort Food Recipe
A hearty and flavorful chili with a delicious enchilada twist! This cheesy enchilada chili combines the comforting warmth of chili with the zesty flavors of enchilada sauce, creating a unique and satisfying meal.
