Description
This rich, flavorful chili features seasoned ground beef, beans, and red enchilada sauce melded together with melty cheese. It’s a comforting twist on traditional chili with a Tex‑Mex flair!
Ingredients
Scale
- 1 lb ground beef (85% lean or leaner)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt (plus more to taste)
- ¼ tsp black pepper
- 1 can (15 oz) red enchilada sauce
- 1 can (15 oz) diced tomatoes with green chilies (like Rotel), undrained
- 1 can (15 oz) black beans or kidney beans, drained and rinsed
- 1 cup beef or chicken broth
- 1 cup shredded cheddar or Mexican‑blend cheese, plus more for topping
- Optional toppings: sour cream or Greek yogurt, sliced green onions, cilantro, avocado, jalapeño slices
Instructions
- Brown the beef: In a large pot or Dutch oven, cook ground beef over medium heat until no longer pink, breaking it up with a spoon. Drain excess fat.
- Sauté aromatics: Add diced onion to the pot and cook 4–5 minutes until softened. Stir in smashed garlic and cook 30 seconds until fragrant.
- Spice it up: Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the beef mixture. Stir and cook for 1 minute to toast the spices.
- Add sauces and broth: Pour in the enchilada sauce, diced tomatoes (with juices), beans, and broth. Stir to combine.
- Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Partially cover and simmer 15–20 minutes to let flavors meld and the chili thickens slightly.
- Stir in cheese: Remove from heat and stir in shredded cheese until melted and creamy.
- Serve: Spoon chili into bowls and garnish with extra cheese and your favorite toppings like sour cream, onions, cilantro, avocado, or jalapeños.
Notes
Make-ahead: Chili tastes even better the next day—store in an airtight container in the fridge up to 4 days. Protein swap: Use ground turkey or chicken for a lighter option. Spice it up: Add chopped canned green chiles or diced fresh jalapeños for more heat. Kid-friendly: Omit jalapeños or use mild enchilada sauce, and let toppings on the side for customization.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Plat Principal
- Method: À la casserole
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 110mg