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

1️⃣ 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.

2️⃣ 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.

3️⃣ 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.

4️⃣ Add sauces and broth:
Pour in the enchilada sauce, diced tomatoes (with juices), beans, and broth. Stir to combine.

5️⃣ 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.

6️⃣ Stir in cheese:
Remove from heat and stir in shredded cheese until melted and creamy.

7️⃣ 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 min
Cook Time: 30 min