This innovative fusion dish combines the hearty satisfaction of beef chili with the vibrant flavors of enchiladas, topped with melted cheese for the ultimate comfort food experience. Featuring seasoned ground beef, two types of beans, enchilada sauce, and a custom spice blend, this one-pot meal delivers complex flavor with minimal effort. Perfect for weeknight dinners, game day gatherings, or meal prep.
Why This Recipe Deserves a Spot in Your Dinner Rotation
When comfort food cravings strike, few dishes satisfy quite like this Cheesy Ground Beef Enchilada Chili. This ingenious fusion brings together two beloved classics – hearty beef chili and cheesy enchiladas – creating something greater than the sum of its parts.
What makes this recipe truly special is its perfect balance of convenience and flavor. In just one pot, you’ll develop layers of taste that taste like they took hours to create. The enchilada sauce provides a distinctive tang that elevates this beyond ordinary chili, while the melted cheese creates that irresistible stretch that makes every bite Instagram-worthy.
For busy weeknights, this chili is a revelation. It comes together in about an hour, yet tastes like it simmered all day. Even better, it reheats beautifully, making it ideal for meal prep or planned leftovers. The flavors actually deepen overnight, rewarding you with an even more delicious second serving.
This recipe also offers remarkable versatility. Serve it as a hearty standalone meal, ladle it over rice, or use it as a topping for baked potatoes. Set up a toppings bar with avocado, sour cream, cilantro, and lime wedges for a customizable dinner experience that pleases everyone at your table.
Whether you’re feeding a family on a Tuesday, entertaining friends for game day, or just looking for a satisfying meal with excellent leftover potential, this Cheesy Ground Beef Enchilada Chili delivers. The combination of familiar ingredients with an unexpected twist makes this a recipe you’ll return to again and again.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6-8
Calories: Approximately 420 per serving
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Measuring cups and spoons
- Can opener
- Sharp knife and cutting board
- Ladle
- Cheese grater
Ingredients
- 2 pounds lean ground beef (85/15)
- 1 large onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cans (10 oz each) red enchilada sauce
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 2 cups beef broth
- 1 tablespoon brown sugar
- 2 tablespoons cornmeal or masa harina (optional, for thickening)
- 2 cups shredded Mexican cheese blend
For Garnish:
- Sour cream
- Diced avocado
- Chopped fresh cilantro
- Sliced green onions
- Lime wedges
- Tortilla strips or crushed tortilla chips
- Pickled jalapeños
Instructions
- Brown the meat: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 5-7 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pot.
- Sauté aromatics: Add diced onion and bell pepper to the pot with the beef. Cook until vegetables begin to soften, about 4-5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add spices: Stir in chili powder, cumin, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices and coat the meat mixture.
- Build the chili base: Pour in the enchilada sauce, diced tomatoes with their juice, black beans, pinto beans, and green chilies. Stir to combine.
- Add liquid and simmer: Pour in the beef broth and add brown sugar. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 25-30 minutes, stirring occasionally.
- Thicken if desired: For a thicker consistency, stir in cornmeal or masa harina during the last 10 minutes of cooking.
- Add cheese: Once the chili has reached your desired consistency, sprinkle the shredded cheese over the top. Cover the pot and remove from heat. Let stand for 5 minutes until cheese is melted.
- Serve: Ladle the chili into bowls and garnish with your choice of toppings such as sour cream, avocado, cilantro, green onions, lime wedges, tortilla strips, and pickled jalapeños.
Notes
- For a spicier chili, add more cayenne pepper or include diced jalapeños with the bell peppers.
- The cornmeal or masa harina not only thickens the chili but also adds authentic corn flavor reminiscent of enchiladas.
- This chili tastes even better the next day after the flavors have had time to meld.
- For a lighter version, use ground turkey or chicken instead of beef.
Tips for Success
- Quality enchilada sauce matters: Choose a brand you enjoy eating, as it significantly impacts the flavor profile of the chili.
- Don’t rush the simmer: Allowing the chili to simmer develops deeper, more complex flavors. If you have time, let it cook on low for up to an hour.
- Control the thickness: If your chili becomes too thick during cooking, add more broth. If it’s too thin, simmer uncovered longer or add the cornmeal/masa option.
- Drain and rinse beans: This removes excess sodium and starch, preventing the chili from becoming too salty or having an unpleasant texture.
- Toast your spices: Cooking the spices with the meat and vegetables before adding liquids helps bloom their flavors and removes any raw taste.
- Layer the cheese: For the most dramatic cheese-pull effect, add half the cheese into the chili and stir it in, then sprinkle the remaining half on top to melt.
- Rest before serving: Allowing the chili to rest for 5-10 minutes after cooking helps the flavors settle and thickens the consistency slightly.
Additional Tips and Variations
- Slow cooker method: Brown the meat, onions, and peppers as directed, then transfer to a slow cooker with remaining ingredients (except cheese). Cook on low for 6-8 hours or high for 3-4 hours. Add cheese during the last 15 minutes.
- Instant Pot variation: Use the sauté function to brown meat and vegetables, then add remaining ingredients (except cheese). Cook on high pressure for 15 minutes with natural release. Add cheese after cooking.
- Bean variations: Try kidney beans or pinto beans instead of or in addition to black beans for different textures and flavors.
- Corn addition: Stir in 1 cup of frozen corn kernels during the last 10 minutes of cooking for sweetness and texture.
- Enchilada chili mac: Serve over cooked macaroni or pasta for a hearty one-dish meal.
- Layered presentation: For an impressive presentation, layer the chili with tortilla chips, like a casserole, adding cheese between layers.
- Taco seasoning shortcut: In a pinch, replace the individual spices with 2 packets of taco seasoning.
- Chorizo boost: Replace ½ pound of the ground beef with Mexican chorizo for an extra flavor dimension.
- Beer infusion: Substitute 1 cup of the beef broth with a bottle of Mexican beer for depth of flavor.
Frequently Asked Questions (FAQ)
Can I make this chili ahead of time?
Yes! This chili actually improves with time as the flavors meld. Make it up to 2 days ahead, refrigerate, and reheat slowly on the stovetop. Add fresh garnishes just before serving.
Is this chili gluten-free?
The base recipe can be gluten-free if you ensure your enchilada sauce and beef broth are gluten-free (many commercial brands contain wheat). Skip the cornmeal/masa if you’re unsure of its processing.
How do I adjust the spice level?
For milder chili, reduce or omit the cayenne pepper and use mild enchilada sauce. For spicier chili, increase the cayenne, add diced jalapeños, or use hot enchilada sauce.
Can I freeze this chili?
Yes, this chili freezes exceptionally well. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Add fresh cheese after reheating.
What can I serve with this chili?
Cornbread, flour tortillas, or corn chips are classic pairings. A simple green salad with a lime vinaigrette offers a refreshing contrast to the rich chili.
Can I use a different meat?
Absolutely! Ground turkey, chicken, or even plant-based meat substitutes work well. Cooking times remain approximately the same.
How can I thicken my chili if it’s too watery?
Simmer uncovered for 10-15 additional minutes, or stir in 1-2 tablespoons of cornmeal or masa harina and continue to simmer for 5-10 minutes.
Conclusion
This Cheesy Ground Beef Enchilada Chili represents comfort food at its finest—creative yet familiar, complex yet approachable. By combining two beloved dishes, it delivers all the satisfaction of traditional chili with the distinctive zest and cheese-forward appeal of enchiladas.
What makes this recipe truly special is its adaptability. It can be customized to suit your heat preference, made in advance for busy weeknights, or dressed up for entertaining. The way the flavors develop over time makes it perfect for meal prepping or cooking in large batches for leftovers that keep on giving.
Beyond its incredible taste, this chili brings people together. It’s the kind of dish that works equally well for family dinners, game day gatherings, or potluck contributions. The colorful presentation with various toppings invites everyone to personalize their bowl, making the meal interactive and fun.
Whether you’re looking to expand your chili repertoire, seeking crowd-pleasing comfort food, or simply craving the perfect marriage of beef, beans, and cheese, this enchilada chili delivers on all fronts. Get ready to add this recipe to your regular rotation—your family and friends will thank you.