Cozy Cheesy Enchilada Chili Recipe: A Bowl of Magic

Crispy tortillas wrapped around a zesty cheesy enchilada chili will make your taste buds dance with excitement.

Layers of bold flavors merge into one incredible comfort dish.

Spices weave magic through tender meat and melting cheese.

Weeknight dinners just got a serious upgrade with this crowd-pleasing recipe.

Hearty ingredients combine to create a meal that feels like a warm culinary hug.

Comfort and satisfaction arrive in one delectable pot of goodness.

Grab a spoon and let the flavor adventure begin!

Flavor Changes for Enchilada Chili

• Vegetarian Bean Chili: Replace ground beef with extra firm tofu, plant-based ground meat, or additional mixed beans for a protein-packed meatless version.
• Low-Carb Enchilada Chili: Swap black and kidney beans for cauliflower chunks and zucchini, reducing overall carbohydrate content while maintaining rich flavor profile.
• Spicy Southwest Chili: Increase heat by adding diced jalapeños, chipotle peppers, or a splash of hot sauce for those who love intense, bold flavors.
• Slow Cooker Method: Transfer all ingredients except cheese to a slow cooker and cook on low for 6-8 hours, ensuring tender meat and deeply melded spices.

FAQs

• Is this chili spicy?

The heat level is mild to medium. You can adjust the spiciness by adding more or less green chilies, chili powder, or including some jalapeños if you want extra kick.

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

Absolutely! Ground turkey is an excellent substitute and will work perfectly in this chili recipe. The cooking method remains exactly the same.

• How nutritious is this chili?

This chili is protein-packed from the beef and beans, and includes vegetables like onions and tomatoes. It provides a balanced meal with fiber, protein, and essential nutrients.

• Do I need any special cooking skills to make this chili?

No special skills required! This recipe is beginner-friendly and straightforward. If you can brown meat and stir ingredients, you can make this delicious chili easily.

Enchilada Chili That Brings Heat And Comfort

• Quick Weeknight Winner: Whip up this hearty chili in under an hour, perfect for busy families craving a satisfying meal without spending hours in the kitchen.
• Flavor-Packed Comfort: Combines classic chili ingredients with enchilada sauce, creating a bold, zesty twist that elevates traditional chili to a mouthwatering experience.
• One-Pot Wonder: Minimal cleanup required since everything cooks in a single pot, making this recipe a dream for home cooks who hate washing multiple dishes.
• Family-Friendly Crowd-Pleaser: Kid-approved and customizable with toppings like sour cream and tortilla chips, ensuring everyone at the table finds something to love.

What Goes Into Cheesy Enchilada Chili

• Ground Beef: Rich, hearty meat that forms the base of the chili with deep flavor and protein.
• Black Beans, Kidney Beans: Protein-packed legumes that add texture and nutrition to the dish.

• Onion: Provides a sweet and savory foundation for the chili's flavor profile.
• Garlic: Adds robust, aromatic depth to the overall taste.
• Green Chilies: Introduces a mild heat and bright pepper flavor.

• Red Enchilada Sauce: Brings a classic Mexican-inspired tangy and slightly spicy base.
• Diced Tomatoes: Adds moisture and natural acidity to the chili.
• Beef Broth: Creates a rich, deep liquid foundation for simmering.

• Chili Powder: Provides warm, complex spice blend characteristic of chili.
• Cumin: Delivers earthy, warm undertones typical in Mexican cuisine.
• Paprika: Offers subtle smoky sweetness and rich color.
• Oregano: Introduces a slight herbal note to balance the spices.
• Salt, Pepper: Essential for enhancing and balancing overall flavor.

• Cheddar Cheese: Melts creamily, adding rich, tangy finish to the chili.
• Sour Cream: Provides cool, creamy contrast to the spicy chili.
• Tortilla Chips: Offers crunchy texture and traditional chili accompaniment.

Simmering Cheesy Enchilada Chili in One Pot

Step 1: Brown the Protein

In a hefty pot, toss ground beef over medium flame.

Break down the meat with a wooden spoon while cooking until it transforms into golden, crumbly pieces.

Drain away any excess grease for a cleaner, tastier base.

Step 2: Awaken the Aromatics

Introduce chopped onions and minced garlic into the meat-filled pot.

Let them dance and soften for 3-4 minutes, releasing their magical fragrance and building incredible depth of flavor.

Step 3: Create the Flavor Explosion

• Red enchilada sauce
• Diced tomatoes
• Green chilies
• Black beans
• Kidney beans
• Beef broth

• Chili powder
• Cumin
• Paprika
• Oregano
• Salt
• Pepper

Stir everything until perfectly blended, creating a symphony of tastes.

Step 4: Develop the Chili’s Character

Allow the mixture to simmer gently for 20-30 minutes.

Occasionally stir and watch as the chili thickens and the flavors intertwine like a culinary love story.

Step 5: Crown with Cheesy Goodness

During the final 5 minutes, blanket the chili with shredded cheddar cheese.

Cover the pot and let the cheese transform into a molten, dreamy topping.

Step 6: Serve with Flair

Ladle the chili into welcoming bowls.

Top with a generous dollop of sour cream and scatter crispy tortilla chips around the edges for the ultimate comfort meal.

Chili Tips for a Cheesy Enchilada Bowl

• Remove excess fat completely to prevent a greasy chili and ensure a cleaner, more concentrated flavor profile.
• Adjust chili powder and green chilies based on personal heat preference, using mild or hot varieties to suit your taste.
• Sprinkle cheese in the last few minutes of cooking to prevent overcooking and maintain a smooth, melted texture.
• Swap black and kidney beans with pinto or white beans for different nutritional profiles and unique taste experiences.
• Add a splash of dark beer or a tablespoon of tomato paste during simmering to enhance the overall richness and complexity of the chili.

Reheat Cheesy Enchilada Chili

• Store leftover chili in an airtight container within 2 hours of cooking. Properly sealed chili stays fresh for 3-4 days in the refrigerator.
• Pour cooled chili into freezer-safe containers or heavy-duty freezer bags. Freeze for up to 4 months, ensuring minimal air exposure to prevent freezer burn.
• Warm in a saucepan over medium-low heat, stirring occasionally. Add a splash of beef broth to restore moisture and prevent sticking. Heat until temperature reaches 165°F.
• Defrost overnight in the refrigerator, then reheat gently in a saucepan. Stir frequently and add broth if needed to maintain desired consistency.

What Pairs Well with Cheesy Enchilada Chili

• Pair with Crisp Mexican Lager: Select a light, refreshing Mexican beer like Modelo Especial or Corona to cut through the rich, spicy chili and cleanse the palate between bites.
• Complement with Fresh Guacamole: Create a zesty side of homemade guacamole using ripe avocados, lime juice, cilantro, and diced onions to balance the hearty chili's robust flavors.
• Match with Cornbread Muffins: Bake golden, slightly sweet cornbread muffins that provide a perfect textural contrast and soak up the chili's delicious sauce, enhancing the overall dining experience.
• Enhance with Jalapeño Margarita: Mix a spicy jalapeño margarita using tequila, fresh lime juice, and muddled jalapeño to echo the chili's heat while offering a cool, tangy counterpoint.

Cheesy Enchilada Chili Recipe

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4.9 from 35 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Spicy cheesy enchilada chili delivers Mexican-inspired comfort perfect for hearty dinner cravings. Packed with rich layers of flavor, this one-pot wonder brings zesty warmth and satisfying goodness you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Meat:

• 1 pound (454 grams) ground beef (or ground turkey)

Vegetables and Aromatics:

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (4 ounces/113 grams) green chilies

Canned and Liquid Ingredients:

• 1 can (10 ounces/283 grams) red enchilada sauce
• 1 can (14 ounces/397 grams) diced tomatoes
• 1 can (15 ounces/425 grams) black beans, drained and rinsed
• 1 can (15 ounces/425 grams) kidney beans, drained and rinsed
• 1 cup (240 milliliters) beef broth (or chicken broth)

Spices and Seasonings:

• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste

Toppings and Garnish:

• 1 1/2 cups (170 grams) shredded cheddar cheese
• 1 cup (240 milliliters) sour cream (for serving)
• Tortilla chips (for serving)

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Instructions

1. Render the ground beef in a large pot over medium heat, methodically fragmenting the protein with a utensil and eliminating excess lipids.
2. Introduce finely chopped onions and crushed garlic into the meat vessel, allowing them to soften and release aromatic essences for approximately 3-4 minutes.
3. Integrate red enchilada sauce, fire-roasted tomatoes, verdant chilies, ebony and crimson legumes, and savory bovine broth into the developing mixture.
4. Sprinkle in a robust constellation of spices: chili powder, cumin, paprika, oregano, complemented by judicious salt and pepper measurements. Thoroughly amalgamate all components.
5. Reduce heat and permit the concoction to gently bubble, developing deep flavor complexity for 20-30 minutes. Periodically agitate to prevent potential scorching and ensure uniform heat distribution.
6. During the final cooking moments, cascade shredded cheddar across the chili’s surface, allowing the dairy element to melt seamlessly into the robust foundation.
7. Transfer the steaming mixture into serving receptacles, crowning each portion with a lavish dollop of tangy sour cream and crisp tortilla chip accompaniments.

Notes

• Trim excess fat from ground beef to reduce greasiness and create a leaner chili base.
• Sauté onions and garlic slowly to develop deeper, richer flavor profiles before adding other ingredients.
• Experiment with different cheese blends like pepper jack or monterey jack for varied taste experiences.
• Use low-sodium broth and beans to control salt content, making the recipe more diet-friendly for those watching sodium intake.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 500
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 45 g
• Fiber: 12 g
• Protein: 30 g
• Cholesterol: 100 mg