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.
Ingredients
Scale
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)
Instructions
- Render the ground beef in a large pot over medium heat, methodically fragmenting the protein with a utensil and eliminating excess lipids.
- Introduce finely chopped onions and crushed garlic into the meat vessel, allowing them to soften and release aromatic essences for approximately 3-4 minutes.
- Integrate red enchilada sauce, fire-roasted tomatoes, verdant chilies, ebony and crimson legumes, and savory bovine broth into the developing mixture.
- Sprinkle in a robust constellation of spices: chili powder, cumin, paprika, oregano, complemented by judicious salt and pepper measurements. Thoroughly amalgamate all components.
- 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.
- During the final cooking moments, cascade shredded cheddar across the chili’s surface, allowing the dairy element to melt seamlessly into the robust foundation.
- 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