Description
A hearty, comforting chili inspired by cheesy red enchiladas, packed with beans, beef, tomatoes, spices, and plenty of melted cheese.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (28 oz) crushed tomatoes
- 1 can (10 oz) red enchilada sauce
- 2 cups beef broth
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.
- Add diced onion, garlic, and red bell pepper. Cook 4–5 minutes until softened.
- Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 1 minute to bloom the spices.
- Add black beans, pinto beans, corn, crushed tomatoes, enchilada sauce, and beef broth. Stir to combine.
- Bring to a simmer, reduce heat, and cook for 20–25 minutes to allow flavors to meld.
- Stir in cheddar and Monterey Jack cheeses until melted and smooth.
- Taste and adjust seasoning. Serve hot, garnished with cilantro if desired.
Notes
- For a thicker chili, simmer uncovered for an additional 10 minutes.
- Use ground turkey in place of beef for a lighter version.
- Top with sour cream, tortilla strips, or diced avocado.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American