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This cheesy enchilada chili combines the flavors of your favorite Mexican enchiladas with the comfort of a hearty chili. It's a one-pot wonder that transforms basic pantry staples into a rich, satisfying meal perfect for busy weeknights or weekend gatherings.
I first created this recipe when I needed to feed unexpected company during a rainstorm. The combination of enchilada sauce with traditional chili ingredients was such a hit that it's now requested at every family game night.
Ingredients
- Ground beef: Brings hearty protein and rich flavor. Look for 85/15 lean to fat ratio for best flavor without excess grease
- Enchilada sauce: Provides authentic Mexican flavor without extra work. Choose medium heat for balanced flavor
- Black beans and kidney beans: Add protein and fiber. Rinse well to remove excess sodium
- Corn kernels: Provide sweet pops of texture. Fresh corn cut from the cob is amazing in summer
- Shredded cheese: Creates the gooey richness. Freshly grated melts better than pre-packaged
- Cream cheese: Adds silky creaminess. Full fat works best for smooth incorporation
- Spices: Like cumin, chili powder, and paprika create depth. Fresh spices make a noticeable difference
Step-by-Step Instructions
- Cook the Aromatics:
- Heat olive oil in a heavy bottomed Dutch oven over medium heat until it shimmers. Add the diced onion and cook for a full 4 minutes, stirring occasionally, until they become translucent but not browned. This creates the flavor foundation. Add the minced garlic just for 30 seconds until fragrant, careful not to let it brown and become bitter.
- Brown the Meat:
- Add ground beef, breaking it apart with a wooden spoon into small crumbles. Cook until no pink remains, about 5 to 7 minutes. You want some caramelization for flavor, so avoid stirring constantly. Drain excess fat, leaving just a tablespoon for flavor.
- Build the Flavor Base:
- Add your spices directly to the meat mixture and stir continuously for 1 minute. This toasts the spices, releasing their essential oils and flavor compounds. The mixture should become fragrant, and the spices should coat the meat evenly.
- Combine Liquid Elements:
- Pour in the enchilada sauce and diced tomatoes with their juices, scraping the bottom of the pot to release any browned bits. These bits contain concentrated flavor. Add just enough broth to create your preferred consistency, starting with half a cup.
- Simmer to Develop Flavors:
- Add beans and corn, then reduce heat to maintain a gentle bubble, not a rapid boil. Cover partially with the lid, allowing some steam to escape. Let simmer for at least 20 minutes, stirring occasionally to prevent sticking. The flavors meld and deepen during this time.
- Create Cheesy Finish:
- Reduce heat to low before adding cheese to prevent curdling. Add shredded cheese in three batches, stirring until completely melted before adding more. If using cream cheese, cut into small pieces and stir until fully incorporated and no white streaks remain.
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The enchilada sauce is my secret ingredient here. I discovered it by accident when I ran out of tomato sauce for regular chili and had to improvise. The slight tanginess and depth it adds completely transforms this dish from standard chili to something special that always has people asking for the recipe.
Make Ahead Magic
This chili actually improves with time as the flavors continue to meld together. Make it up to three days ahead and store in an airtight container in the refrigerator. When reheating, add a splash of broth or water as it tends to thicken considerably. For best results, reheat gently on the stovetop over medium low heat, stirring occasionally to prevent scorching on the bottom.
Freezer Friendly Storage
Portion cooled chili into freezer safe containers, leaving about an inch of headspace for expansion. It freezes beautifully for up to three months. Thaw overnight in the refrigerator before reheating. The texture of the beans may change slightly, but the flavor remains excellent. For best results, add a fresh sprinkle of cheese when serving from frozen.
Topping Bar Ideas
Transform this chili into an interactive meal by setting up a topping station. Offer diced avocado, chopped cilantro, lime wedges, thinly sliced jalapeños, diced red onion, crushed tortilla chips, sour cream, and additional shredded cheese. This not only adds texture and fresh flavors but makes the meal customizable for everyone at the table, from spice lovers to those who prefer milder flavors.
Frequently Asked Questions
- → Can I use a different protein?
Yes, you can substitute ground beef with ground turkey, shredded chicken, or a plant-based alternative for a vegetarian option.
- → How do I adjust the spice level?
You can increase or reduce the chili powder, paprika, and cumin to suit your heat preference. Add fresh chilies for extra spice if desired.
- → What toppings work well with this chili?
Popular toppings include shredded cheese, sour cream, cilantro, green onions, avocado slices, or crushed tortilla chips.
- → Can I make this dish ahead of time?
Absolutely! This chili tastes even better the next day. Store it in the fridge for up to 3 days, or freeze for longer storage.
- → Can I make it vegetarian?
Yes, simply skip the meat and use more beans or a meat substitute. Vegetable broth can replace beef or chicken broth.