Cheesy Enchilada Chili: The Ultimate Comfort Food Recipe

Cheesy Enchilada Chili: Prepare to ditch your spoon and grab a tortilla chip because this isn’t your grandma’s chili! Imagine the comforting warmth of a classic chili, but amplified with the irresistible flavors of cheesy enchiladas. We’re talking about a symphony of savory spices, tender ground beef (or your favorite protein!), hearty beans, and a generous blanket of melted cheese, all harmonizing in one glorious pot.

While the exact origins of chili are debated, its roots are firmly planted in the American Southwest, evolving from simple meat stews to the complex and diverse dish we know and love today. This Cheesy Enchilada Chili takes that evolution a step further, borrowing the vibrant flavors of Mexican enchiladas to create a truly unique and unforgettable culinary experience. It’s a fusion of cultures and flavors that will tantalize your taste buds.

But why is chili so universally adored? It’s the perfect comfort food, offering a satisfying combination of textures and tastes. The rich, meaty base, the creamy cheese, and the subtle spice create a flavor profile that’s both comforting and exciting. Plus, it’s incredibly versatile! You can customize it with your favorite toppings, adjust the spice level to your liking, and even make it vegetarian or vegan. And let’s not forget the convenience factor – it’s a one-pot wonder that’s perfect for busy weeknights or cozy weekends. Get ready to experience chili in a whole new way!

this Recipe

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 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (28-ounce) can crushed tomatoes
• 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 cup beef broth (or chicken broth)
• 1 packet (1 ounce) enchilada seasoning
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• For the Cheesy Enchilada Topping:
• 10-12 corn tortillas, cut into bite-sized pieces
• 2 cups shredded cheddar cheese (or a Mexican cheese blend)
• 1 (10-ounce) can enchilada sauce
• Optional Toppings:
• Sour cream or Greek yogurt
• Chopped green onions
• Diced avocado
• Fresh cilantro
• Hot sauce

Preparing the Chili Base:

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Then, add the minced garlic, red bell pepper, and green bell pepper. Cook for another 3-5 minutes, stirring occasionally, until the peppers are slightly tender. I like to get a little color on the onions and peppers, it really deepens the flavor.
2. Brown the Ground Beef: Add the ground beef to the pot and break it up with a spoon. Cook until the beef is browned, making sure to drain off any excess grease. Nobody wants greasy chili!
3. Add the Beans and Corn: Stir in the black beans, kidney beans, pinto beans, and corn. Make sure everything is nicely combined.
4. Incorporate the Tomatoes and Broth: Pour in the crushed tomatoes, diced tomatoes and green chilies (Rotel), and beef broth. Give it a good stir to incorporate all the ingredients.
5. Season Generously: Add the enchilada seasoning, chili powder, cumin, and smoked paprika. Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed. I usually taste it at this point and see if it needs a little extra kick – sometimes a pinch of cayenne pepper is just the thing!
6. Simmer for Flavor: Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. I often let mine simmer for a couple of hours if I have the time – it makes a huge difference! Stir occasionally to prevent sticking.

Assembling the Cheesy Enchilada Topping:

1. Prepare the Tortilla Pieces: While the chili is simmering, cut the corn tortillas into bite-sized pieces. You can stack a few tortillas together to make the process faster. I usually cut them into quarters, then cut each quarter into smaller triangles.
2. Add Tortillas to Chili: After the chili has simmered for at least 30 minutes, stir in the tortilla pieces. Make sure they are submerged in the chili. This will help them soften and absorb the flavors.
3. Pour Enchilada Sauce: Pour the enchilada sauce over the chili and tortillas. Gently stir to distribute the sauce evenly.
4. Top with Cheese: Sprinkle the shredded cheddar cheese (or Mexican cheese blend) evenly over the top of the chili. Don’t be shy with the cheese – the more the merrier!

Cooking the Enchilada Chili:

1. Bake or Simmer to Melt Cheese: You have two options here:
   • Oven Method: Preheat your oven to 350°F (175°C). Place the pot (if it’s oven-safe) or transfer the chili to an oven-safe baking dish. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
   • Stovetop Method: Cover the pot and continue to simmer over low heat for 10-15 minutes, or until the cheese is melted and bubbly. Keep a close eye on it to prevent burning.

   I personally prefer the oven method because it gives the cheese a nice, slightly browned top.

2. Let it Rest: Once the cheese is melted, remove the chili from the oven (or turn off the stovetop). Let it rest for a few minutes before serving. This allows the chili to thicken slightly and the cheese to set a bit.

Serving and Enjoying:

1. Garnish Generously: Serve the Cheesy Enchilada Chili hot, garnished with your favorite toppings. Some great options include sour cream or Greek yogurt, chopped green onions, diced avocado, fresh cilantro, and hot sauce.
2. Customize to Your Liking: Feel free to adjust the ingredients and seasonings to suit your taste. If you like it spicier, add more chili powder or a pinch of cayenne pepper. If you prefer a milder flavor, use a mild enchilada sauce and reduce the amount of chili powder.
3. Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. You may need to add a little broth or water if it has thickened too much.
4. Freezing: This chili freezes well! Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Tips and Variations:

Spice it Up!

For a spicier chili, add a chopped jalapeño pepper along with the bell peppers, or use a spicier enchilada sauce. You can also add a pinch of cayenne pepper or a dash of your favorite hot sauce.

Make it Vegetarian:

To make this chili vegetarian, simply omit the ground beef and add an extra can of beans or some chopped vegetables like zucchini or mushrooms. You can also use a vegetarian ground beef substitute.

Add More Vegetables:

Feel free to add other vegetables to the chili, such as carrots, celery, or butternut squash. These will add extra flavor and nutrients.

Use Different Beans:

You can use any combination of beans you like in this chili. Great Northern beans, cannellini beans, or even chickpeas would all work well.

Slow Cooker Option:

This chili can easily be made in a slow cooker. Brown the ground beef on the stovetop, then transfer it to the slow cooker along with all the other ingredients (except the tortillas and cheese). Cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the tortilla pieces and enchilada sauce during the last 30 minutes of cooking, then top with cheese and let it melt before serving.

Instant Pot Option:

For a quick and easy chili, use an Instant Pot. Brown the ground beef using the sauté function, then add all the other ingredients (except the tortillas and cheese). Cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes. Stir in the tortilla pieces and enchilada sauce, then top with cheese and let it melt before serving.

Make it Creamy:

For a creamier chili, stir in a dollop of sour cream or Greek yogurt just before serving. You can also add a can of cream of mushroom soup or cream of chicken soup for extra creaminess.

Serve with Sides:

This chili is delicious on its own, but it’s also great served with sides like cornbread, tortilla chips, or a side salad.

Make it Ahead:

This chili is a great make-ahead dish.

Conclusion:

So there you have it! This Cheesy Enchilada Chili isn’t just another chili recipe; it’s a flavor explosion that combines the comforting warmth of chili with the irresistible cheesiness of enchiladas. I truly believe this is a must-try recipe for anyone looking to elevate their weeknight dinners or impress guests at a casual gathering. The combination of tender ground beef, flavorful enchilada sauce, hearty beans, and that glorious, melty cheese topping creates a symphony of textures and tastes that will leave you wanting more.

Why is this Cheesy Enchilada Chili a must-try? Because it’s incredibly easy to make, packed with flavor, and endlessly customizable. It’s the perfect dish for busy weeknights when you need a quick and satisfying meal, and it’s also impressive enough to serve at a potluck or game day party. Plus, who can resist a bowl of cheesy, comforting goodness?

But the best part? This recipe is incredibly versatile! Feel free to experiment with different variations to suit your taste.

Serving Suggestions and Variations:

* Toppings Galore: Load it up with your favorite toppings! Think sour cream, guacamole, chopped cilantro, diced onions, sliced jalapeños, or a dollop of Greek yogurt. The possibilities are endless!
* Spice It Up: If you like a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chili while it’s simmering. You could also use a spicier enchilada sauce.
* Meatless Monday: For a vegetarian version, simply omit the ground beef and add more beans or vegetables like corn, zucchini, or bell peppers. You could also use a plant-based ground beef substitute.
* Different Cheeses: While I love the combination of cheddar and Monterey Jack, feel free to experiment with other cheeses like pepper jack, Colby jack, or even a sprinkle of cotija cheese for a salty kick.
* Serving Ideas: Serve this Cheesy Enchilada Chili in bowls with a side of tortilla chips or cornbread for dipping. You can also use it as a topping for baked potatoes, nachos, or even as a filling for enchiladas!
* Slow Cooker Option: For an even easier weeknight meal, you can easily adapt this recipe for the slow cooker. Simply brown the ground beef, then add all the ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cheese during the last 30 minutes of cooking.

I’m confident that you’ll love this Cheesy Enchilada Chili as much as I do. It’s a crowd-pleaser that’s sure to become a staple in your recipe rotation. The beauty of this recipe lies in its simplicity and adaptability. Don’t be afraid to get creative and make it your own!

So, what are you waiting for? Grab your ingredients, fire up your stove, and get ready to enjoy a bowl of the most delicious and comforting Cheesy Enchilada Chili you’ve ever tasted. I can’t wait to hear what you think!

I truly hope you give this recipe a try. And when you do, please, please, please share your experience with me! Leave a comment below, tag me on social media, or send me an email. I’d love to see your creations and hear about any variations you tried. Happy cooking!