Cheesy Ground Beef Enchilada Chili
Cheesy Ground Beef Enchilada Chili is a delicious and hearty dish that brings together the flavors of classic enchiladas with the comforting warmth of chili. This one-pot wonder is perfect for busy weeknights or cozy weekends, and it comes together with minimal effort. With step-by-step directions, even novice cooks can create this mouthwatering meal that the entire family will love!
Why You’ll Love This Recipe
There are countless reasons to fall in love with this Cheesy Ground Beef Enchilada Chili. First and foremost, it is incredibly easy to prepare and makes use of simple, accessible ingredients. The melding of flavors from the smoky enchilada sauce combined with the creaminess of melted cheese creates a comforting sensation that warms the soul. This recipe is also very family-friendly, making it an excellent choice for gatherings, potlucks, or even just a relaxing dinner at home.
Chef secrets? Well, this chili is not only filling but versatile! Feel free to sneak in extra veggies or spices according to your taste preferences, and customize it to fit any dietary requirements. With a quick prep time and a satisfying finish, it’s a sure win.
Ingredients
To make Cheesy Ground Beef Enchilada Chili, gather the following ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (19 ounces) red enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 ounces) diced green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 2 cups shredded Mexican cheese blend
- Fresh cilantro for garnish
This tantalizing combination of ingredients ensures a rich, savory flavor in every single bite. The robust seasoning blends effortlessly with the rich ground beef, while the cheese adds a creamy finish that is simply irresistible.
Step-by-Step Directions
Step 1: Cook the Ground Beef
In a large pot, brown the ground beef over medium heat. Break the meat into small, even crumbles as it cooks. This ensures thorough cooking and maximum flavor distribution.
Step 2: Sauté the Vegetables
Once the beef is mostly browned, drain any excess fat. Then, add the chopped onion, bell pepper, and minced garlic to the pot. Sauté the vegetables until they become soft and fragrant, which typically takes about 5 minutes.
Step 3: Add the Enchilada Sauce and Beans
Pour in the enchilada sauce, black beans, diced tomatoes, and green chilies. Sprinkle in the cumin, chili powder, and salt. Stir all ingredients together until well combined.
Step 4: Simmer
Bring the mixture to a gentle simmer. Reduce the heat to low and let the chili cook for 20 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
Step 5: Add Cheese
About 5 minutes before serving, stir in 1 cup of the shredded cheese. Mix until the cheese is completely melted and incorporated into the chili.
Tips & Tricks
- Customize Your Spices: Feel free to adjust the spices according to your family’s preferences. If you enjoy a kick, add some cayenne pepper or jalapeños for heat.
- Veggie Boost: Incorporate additional vegetables like corn, zucchini, or spinach into the chili to increase its nutritional value.
- Different Proteins: Swap out ground beef for ground turkey, chicken, or even a plant-based chorizo for a different take on the recipe.
Serving Suggestions & Pairings
This Cheesy Ground Beef Enchilada Chili is delicious on its own, but you can elevate your meal by serving it with warm tortillas, tortilla chips, or over a bed of rice. Consider garnishing with freshly chopped cilantro, diced avocado, or a dollop of sour cream for a cooling contrast to the spiciness of the chili. Pair it with a light salad or roasted vegetables for a more balanced meal.
Nutritional Information
- Serving Size: 1 cup
- Calories: Approximately 450
- Protein: 28g
- Fat: 24g
- Carbohydrates: 30g
- Fiber: 10g
This dish is not only satisfying but also provides a hearty dose of protein and fiber to keep you feeling full and energized.
Storing Tips & Variations for Cheesy Ground Beef Enchilada Chili
If you have leftovers, store your chili in an airtight container in the refrigerator. It can last for up to 3 days. You can also freeze it for up to 3 months. When reheating, add a splash of water or broth if it has thickened too much.
For variations, consider trying different beans such as pinto or kidney beans. You can also switch up the type of cheese, opting for pepper jack for an added punch or cheddar for a milder flavor.
Conclusion for Cheesy Ground Beef Enchilada Chili
Cheesy Ground Beef Enchilada Chili is a simple yet flavor-packed recipe that promises to delight the taste buds of everyone at your table. Its comforting nature and customizable aspects make it a dish you’ll want to return to again and again. Give this recipe a try, and you’ll soon find it becoming a regular in your meal rotation!
FAQs
-
Can I make Cheesy Ground Beef Enchilada Chili in a slow cooker?
Absolutely! Brown the ground beef and sauté the veggies first, then transfer them to your slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours. -
Is this chili gluten-free?
Yes, if you ensure that the enchilada sauce and other canned ingredients you use are labeled gluten-free. -
Can I substitute ground beef with a plant-based protein?
Yes! Ground turkey, chicken, or a meat substitute like lentils or crumbled tofu work well for a lighter or vegetarian version. -
What toppings would you recommend?
Some popular toppings include shredded cheese, sour cream, sliced jalapeños, diced avocado, and fresh cilantro. -
Can I double the recipe?
Definitely! Just make sure you have a large enough pot to accommodate all the ingredients and adjust cooking time if necessary.
Cheesy Ground Beef Enchilada Chili
Ingredients
Main Ingredients
- 1 pound ground beef You can substitute with ground turkey or chicken.
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (19 ounces) red enchilada sauce Ensure it's gluten-free if necessary.
- 1 can (15 ounces) black beans, drained and rinsed You can use pinto or kidney beans as alternatives.
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 ounces) diced green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder Adjust to taste.
- 1/2 teaspoon salt
- 2 cups shredded Mexican cheese blend Pepper jack can be used for a spicier version.
- as needed Fresh cilantro for garnish
Instructions
Preparation
- In a large pot, brown the ground beef over medium heat, breaking it into small, even crumbles as it cooks.
- Once the beef is mostly browned, drain any excess fat, then add the chopped onion, bell pepper, and minced garlic to the pot. Sauté the vegetables until they become soft and fragrant, about 5 minutes.
- Pour in the enchilada sauce, black beans, diced tomatoes, and green chilies. Sprinkle in the cumin, chili powder, and salt. Stir all ingredients together until well combined.
- Bring the mixture to a gentle simmer. Reduce the heat to low and let the chili cook for 20 minutes, stirring occasionally.
- About 5 minutes before serving, stir in 1 cup of the shredded cheese until melted and fully incorporated.