Description
Hearty chili meets cheesy enchiladas in this flavorful recipe! Homemade enchilada sauce, ground beef, beans, and plenty of cheese create a comforting and satisfying meal.
Ingredients
Scale
- 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
- 1/2 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)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Sour cream
- Chopped green onions
- Diced avocado
- Tortilla chips
- Hot sauce
Instructions
- 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. Be careful not to burn the flour; you want it to be a light golden brown.
- 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.
- 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.
- 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.
- Once the enchilada sauce is ready, remove it from the heat and set it 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, until the vegetables are tender-crisp. Stir frequently to prevent burning.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 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!
- 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.
- Ladle the chili into bowls.
- Top each bowl with the remaining shredded cheddar cheese and Monterey Jack cheese.
- Add your favorite toppings, such as sour cream, chopped green onions, diced avocado, tortilla chips, and hot sauce.
- Serve the chili immediately and enjoy! This chili is also great reheated the next day, as the flavors continue to develop overnight.
Notes
- 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
- Prep Time: 25 minutes
- Cook Time: 75 minutes