Cheesy Enchilada Chili: A Hearty, Flavor-Packed Delight
Looking for a comforting, crowd-pleasing dish that blends the bold flavors of enchiladas with the warmth of a hearty chili? This Cheesy Enchilada Chili is the perfect solution! Packed with tender ground beef, creamy textures, and a medley of zesty ingredients, this recipe is easy to prepare and customizable to suit your taste. Whether you’re serving it for a cozy family dinner or a festive gathering, this dish paired with crunchy tortilla chips or Fritos will leave everyone asking for seconds. Let’s dive into the full recipe and some helpful tips to make it your own!
Ingredients (Serves 6-8)
- 1 pound ground beef (choose a lean cut for less grease, or go for 80/20 for extra flavor)
- 2 tablespoons taco seasoning (homemade or store-bought—see tip below for a DIY blend)
- 1/4 cup water
- 1 (15-ounce) jar of creamy cheese dip (similar to Tostitos Salsa Con Queso, but feel free to use your favorite brand)
- 1 (10.5-ounce) can condensed potato soup (for that rich, creamy base)
- 1 1/4 cups sour cream (full-fat for richness or light for a healthier twist)
- 1 (4-ounce) can fire-roasted diced green chilies (undrained for extra kick)
- 1 1/4 cups beef broth (low-sodium if preferred)
- 1/2 cup chicken broth (adds depth—vegetable broth works too for a twist)
- 1 cup frozen corn kernels (or substitute with canned, drained corn)
- 1 cup cooked pinto beans or black beans (rinsed and drained if using canned)
- Optional: Sliced jalapeños, fresh cilantro, or a squeeze of lime for serving
- For dipping: Tortilla chips, Fritos, or even warm cornbread
Instructions
- Brown the Beef: Start by heating a large skillet over medium-high heat. Add the 1 pound of ground beef, breaking it apart with a spoon as it cooks. Stir occasionally, letting the meat brown evenly for about 6-8 minutes. Once fully cooked, drain any excess fat if necessary—especially if using a fattier cut—to keep the chili from becoming too oily.
- Season the Meat: Sprinkle 2 tablespoons of taco seasoning over the browned beef. Pour in 1/4 cup of water to help the spices meld with the meat. Stir well and let it simmer for 3-5 minutes, or until the water has mostly evaporated and the flavors have absorbed into the beef. This step builds a robust base for your chili.
- Transfer to a Pot: Move the seasoned beef to a large Dutch oven or a heavy-bottomed pot. This will be your cooking vessel for the chili, allowing for even heat distribution and easy stirring.
- Build the Creamy Base: To the pot, add the jar of creamy cheese dip, the can of condensed potato soup, 1 1/4 cups of sour cream, 1 1/4 cups of beef broth, and 1/2 cup of chicken broth. Stir everything together over medium heat, ensuring the sour cream melts smoothly into the mixture. This creates a luscious, velvety texture that sets this chili apart.
- Add the Veggies and Beans: Stir in the can of fire-roasted diced green chilies (with their liquid for added flavor), 1 cup of frozen corn, and 1 cup of cooked pinto or black beans. Mix thoroughly to distribute all the ingredients evenly. The fire-roasted chilies bring a smoky note, while the corn and beans add heartiness and texture.
- Heat and Simmer: Increase the heat to bring the chili to a gentle boil, stirring occasionally. Once it’s bubbling, reduce the heat to low. Let it simmer for 15-20 minutes, stirring often to prevent sticking and to allow the flavors to meld beautifully. If you’re not ready to eat right away, you can keep it on low heat for up to an hour—just keep that spoon moving!
- Serve with Style: Ladle the chili into bowls and serve hot. Offer tortilla chips or Fritos on the side for dipping or crumbling on top. For an extra kick, add sliced jalapeños, a sprinkle of fresh cilantro, or a squeeze of lime juice to brighten the flavors. This personal touch can make each bowl uniquely yours!
Cooking Tips and Variations
- Homemade Taco Seasoning: Mix 1 teaspoon each of chili powder, cumin, paprika, garlic powder, and onion powder with 1/2 teaspoon of oregano and a pinch of salt for a fresh seasoning blend.
- Make it Spicier: Add a dash of cayenne pepper or a chopped fresh jalapeño to the skillet while browning the beef.
- Vegetarian Option: Swap the ground beef for a plant-based crumble or extra beans, and use vegetable broth instead of beef and chicken broth.
- Slow Cooker Method: After browning the beef and adding the seasoning, transfer everything to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours.
- Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat with a splash of broth to restore creaminess.
Why You’ll Love This Recipe
This Cheesy Enchilada Chili is a fantastic fusion of Mexican-inspired flavors and classic comfort food. The creamy cheese dip and sour cream create a luxurious texture, while the fire-roasted chilies and taco-seasoned beef bring a bold, smoky taste. It’s versatile enough for a quick weeknight meal yet impressive enough for guests. Plus, the option to customize with toppings like jalapeños or cilantro lets everyone tailor it to their liking. Enjoy the warmth and satisfaction of this dish—perfect for any season!
Let me know if you’d like to tweak this further or add more sections like nutritional info or pairing suggestions!
