Cheesy Enchilada Chili: Prepare to ditch your regular chili recipe because this one is about to become your new favorite! Imagine the comforting warmth of classic chili, but amplified with the irresistible flavors of cheesy enchiladas. 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, hearty stews to the complex and diverse dishes we enjoy today. This Cheesy Enchilada Chili takes inspiration from both the beloved chili tradition and the vibrant flavors of Mexican cuisine. Its a delightful fusion that brings together the best of both worlds.

What makes this chili so incredibly appealing? It’s the perfect combination of textures and tastes. The tender ground beef (or your preferred protein), the creamy melted cheese, the subtle spice from the enchilada sauce, and the satisfying crunch of your favorite toppings all come together in a symphony of deliciousness. Plus, it’s incredibly convenient! This one-pot wonder is perfect for busy weeknights, potlucks, or any occasion where you need a crowd-pleasing meal that’s both easy to make and utterly satisfying. Trust me, once you try this Cheesy Enchilada Chili, you’ll be hooked!

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
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 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
Hot sauce

Making the Enchilada Sauce:

First, we’re going to tackle the enchilada sauce. Don’t be intimidated; it’s much easier than you think, and the flavor is far superior to store-bought. Trust me on this one!

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. Cook, whisking constantly, for about 1-2 minutes. This creates a roux, which will thicken our sauce. Be careful not to burn the flour; you want it to be a light golden brown.
Add the Spices: Now, add the 2 tablespoons of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the saucepan. Whisk everything together and cook for another minute, allowing the spices to bloom and release their flavors. This step is crucial for a rich and flavorful sauce.
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 and simmering.
Simmer and Thicken: Reduce the heat to low and let the sauce simmer for about 10-15 minutes, or until it 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 seasonings as needed. If you want a spicier sauce, add a pinch of cayenne pepper.
Set Aside: Once the enchilada sauce is ready, remove it from the heat and set it aside. We’ll use it later to add that signature enchilada flavor to our chili.

Preparing the Chili Base:

Now that our enchilada sauce is ready, let’s move on to the heart of the chili the base. This is where all the delicious flavors come together to create a hearty and satisfying meal.

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, until the vegetables are tender-crisp. Stir frequently to prevent burning.
Brown the Ground Beef: Add the 1 pound of ground beef (or ground turkey) to the pot and break it up with a spoon. Cook until the meat is browned, making sure to drain off any excess grease. Nobody wants greasy 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, allowing the spices to coat the meat and vegetables.
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 to combine.
Add the Broth and Enchilada Sauce: Pour in the 1 cup of beef broth (or chicken broth) and the enchilada sauce that we made earlier. Stir well to ensure all the ingredients are evenly distributed.

Simmering and Finishing the Chili:

This is where the magic happens! We’re going to let the chili simmer and develop its flavors, creating a rich and complex dish that’s perfect for a chilly evening.

Simmer the Chili: Bring the chili to a simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to 1 hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
Check the Consistency: After simmering, check the consistency of the chili. If it’s too thick, add a little more beef broth (or chicken broth) until it reaches your desired consistency. If it’s too thin, remove the lid and let it simmer for a bit longer to allow some of the liquid to evaporate.
Taste and Adjust Seasonings: Taste the chili and adjust the seasonings as needed. You might want to add more salt, pepper, chili powder, or cayenne pepper to suit your taste. Remember, you can always add more, but you can’t take it away!
Add the Cheese: Stir in 1 cup of the shredded cheddar cheese and 1/2 cup of the shredded Monterey Jack cheese. Stir until the cheese is melted and incorporated into the chili, creating a creamy and cheesy texture.

Serving and Topping:

Now for the best part serving and enjoying our Cheesy Enchilada Chili! This is where you can get creative and add your favorite toppings to make it your own.

Ladle into Bowls: Ladle the chili into bowls.
Top with Cheese: Top each bowl with the remaining shredded cheddar cheese and Monterey Jack cheese.
Add Optional Toppings: Add your favorite toppings, such as sour cream, chopped green onions, diced avocado, tortilla chips, and hot sauce.
Serve Immediately: Serve the chili immediately and enjoy! This chili is also great reheated the next day, as the flavors continue to develop overnight.

Tips and Variations:

Spice Level: Adjust the amount of cayenne pepper to control the spice level. If you’re sensitive to heat, omit it altogether.
Meat Options: You can use ground turkey or ground chicken instead of ground beef for a leaner option. You can also use shredded chicken or beef.
Vegetarian Option: To make this chili vegetarian, omit the ground beef and use vegetable broth instead of beef broth. Add more beans or vegetables, such as corn, zucchini, or sweet potatoes.
Slow Cooker Option: You can also make this chili in a slow cooker. Brown the ground beef and sauté the vegetables as directed

Conclusion:

This Cheesy Enchilada Chili is more than just a meal; it’s a flavor explosion waiting to happen in your kitchen! I truly believe this recipe is a must-try for anyone craving a comforting, satisfying, and incredibly delicious dish. The combination of hearty chili, cheesy goodness, and that signature enchilada spice blend creates a symphony of flavors that will have you coming back for seconds (and thirds!). It’s the perfect weeknight dinner solution, a crowd-pleasing potluck contribution, or even a cozy weekend treat. Why is it a must-try? Because it’s incredibly easy to make, uses readily available ingredients, and delivers maximum flavor with minimal effort. Forget spending hours slaving over a hot stove; this recipe comes together quickly, allowing you to enjoy more time with your loved ones. Plus, it’s endlessly customizable! Don’t like ground beef? Swap it out for shredded chicken or turkey. Want to add more veggies? Toss in some diced bell peppers, corn, or zucchini. The possibilities are truly endless. Beyond its ease and adaptability, this chili is simply irresistible. The creamy, cheesy texture perfectly complements the rich, savory flavors of the chili, creating a truly unforgettable culinary experience. And let’s be honest, who can resist a bowl of warm, cheesy comfort food? Now, let’s talk serving suggestions! I personally love serving this Cheesy Enchilada Chili with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a side of crispy tortilla chips for dipping. For a heartier meal, you can serve it over rice or quinoa. And if you’re feeling adventurous, try topping it with some diced avocado or a drizzle of hot sauce for an extra kick. Here are a few variations to consider:

Spice it Up:

Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chili while it’s simmering for an extra layer of heat. You can also use a spicier enchilada sauce.

Vegetarian Delight:

Omit the ground beef and add an extra can of beans, such as black beans or kidney beans. You can also add some diced vegetables like bell peppers, corn, or zucchini.

Creamy Dreamy:

Stir in a can of cream of mushroom soup or cream of chicken soup for an even creamier and richer chili.

Slow Cooker Sensation:

Brown the ground beef and then transfer all the ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Toppings Galore:

Get creative with your toppings! Some other great options include shredded lettuce, diced tomatoes, chopped onions, pickled jalapeños, and a sprinkle of cotija cheese. I am so excited for you to try this recipe! I truly believe it will become a new family favorite. It’s a dish that’s perfect for any occasion, from casual weeknight dinners to festive gatherings. So, what are you waiting for? Head to your kitchen, gather your ingredients, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. And most importantly, I would absolutely love to hear about your experience! Once you’ve made this Cheesy Enchilada Chili, please come back and leave a comment below. Let me know what you thought, what variations you tried, and how you served it. Your feedback is invaluable and helps me continue to create recipes that you’ll love. Happy cooking!