Description
A comforting, hearty chili with all the flavors of enchiladas, this dish combines savory beef, zesty spices, and creamy melted cheese. Perfect for chilly evenings or a crowd-pleasing dinner!
Ingredients
• 1 lb ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1 can (10 oz) enchilada sauce
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup beef broth
• 1 cup shredded cheddar cheese
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp paprika
• Salt and pepper, to taste
• 1 tbsp olive oil
• ½ cup sour cream (optional, for topping)
• Fresh cilantro, for garnish
Instructions
1️⃣ Cook the beef and veggies: In a large pot, heat the olive oil over medium heat. Add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion is softened, about 5-7 minutes. Drain any excess fat if necessary.
2️⃣ Add the liquids and beans: Stir in the tomato sauce, enchilada sauce, diced tomatoes, kidney beans, black beans, and beef broth. Mix everything together.
3️⃣ Season the chili: Add the chili powder, cumin, paprika, salt, and pepper. Stir to combine and bring the mixture to a simmer. Let it cook for 20-25 minutes to allow the flavors to meld together.
4️⃣ Add cheese: Once the chili is done simmering, stir in the shredded cheddar cheese. Continue stirring until the cheese is melted and the chili is smooth and creamy.
5️⃣ Taste and adjust: Taste the chili and adjust the seasoning with more salt, pepper, or spices if needed.
6️⃣ Serve and garnish: Ladle the chili into bowls, and top with a dollop of sour cream and a sprinkle of fresh cilantro for extra flavor and freshness.
Notes
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You can use ground turkey or chicken for a leaner version.
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For extra heat, add some diced jalapeños or chili flakes.
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This chili can be made ahead and stored in the fridge for up to 3 days, or frozen for later.
- Prep Time: 10 min
- Cook Time: 30 min