This Beef Enchilada Chili is bold and spicy and super hearty. It’s got all the flavor of your favorite beef enchilada meal, but in chili form. The perfect choice for a cozy family dinner or game day.
When football season rolls around, chili often makes an appearance on our game day menu. It’s also a hit when the temps starts dropping (if that’s ever gonna happen).
This Beef Enchilada Chili is bold and spicy and a stick-to-your bones meal that’s great for the family or served at your next game day party. I love to top it with freshly shredded cheese and serve it with some homemade cornbread and a cold beer on the side!
Why You’ll Love this Recipe
This chili recipe takes no time at all to prepare. You’ll need only about 10 minutes of prep time. Once everything is in the pot you’ll bring it to a boil, then lower to a simmer for about 30-40 minutes until the flavors come together and the chili is a bit thickened.
This is a one pot meal, so clean up is a total breeze. I used my 6.5 quart Dutch oven from Caraway, so my clean up took literally seconds. I absolutely LOVE it! It’s my go-to soup pot for soup season! Use my code THEBHK10 for 10% off at Caraway.
Ingredients You’ll Need
- ground beef
- yellow onion
- garlic
- chili powder
- ground cumin
- paprika
- coarse kosher salt
- pepper
- petite diced tomatoes
- pinto beans
- canned green chiles
- mild enchilada sauce
- low-sodium beef broth
- freshly shredded cheddar jack cheese, for topping, if desired
- tortillas, for topping, if desired
Step-By-Step Instructions
The first step will be to brown your ground beef in a large Dutch oven or soup pot with your chopped onion. When the ground beef is no longer pink and the onions are translucent you will want to frain the fat from the pot.
You will add in the finely minced garlic and cook and additional minute.
The second step will be to mix in your chili powder, cumin, paprika, kosher salt and pepper, followed by your tomatoes, pinto beans, green chiles, enchilada sauce and beef broth.
You will mix until everything is well combined and then bring the mixture to a boil before lowering the heat to a simmer, stirring occasionally for about 35 minutes. The flavors will meld together and the chili will slightly thicken.
I like to top my individual bowls with freshly shredded sharp yellow cheddar and monterey jack cheeses. It’s also yummy served with homemade cornbread and those new Doritos Simply NKD little rolled tortillas for some added crunch and spice.
Two steps and that’s literally all this chili recipe takes. Dinner couldn’t get much easier. It’s a game day winner folks! Hope you give it a go!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Beef Enchilada Chili
I serve my chili with a combination of shredded yellow cheddar and monterey jack cheeses for topping.
I go with petite diced tomatoes because you know who doesn’t like big tomato chunks. You can substitute regular diced tomatoes if you prefer.
Make sure to drain your meat after you’ve browned it and before you move onto the next step.
More Delicious Chili Recipes to Enjoy
Beef Enchilada Chili
Print Recipe Pin RecipeIngredients
- 2 lbs. ground beef
- 1 cup yellow onion, chopped
- 5 cloves garlic, finely minced
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. paprika
- 2 tsp. coarse kosher salt
- 1 tsp. black pepper
- 1 28-oz. can petite diced tomatoes, undrained
- 2 15-oz. cans pinto beans, drained and rinsed
- 1 7-oz. can chopped green chiles
- 2 10-oz. cans mild enchilada sauce
- 1 cup low-sodium beef broth
- freshly shredded sharp yellow cheddar cheese and monterey jack cheese, for topping, if desired
Instructions
- In a large Dutch oven or soup pot, brown your ground beef with your chopped onion. When the ground beef is no longer pink and the onions are translucent you will want to frain the fat from the pot.Add in the finely minced garlic and cook and additional minute.
- Mix in your chili powder, cumin, paprika, kosher salt and pepper, followed by your tomatoes, pinto beans, green chiles, enchilada sauce and beef broth. You will mix until everything is well combined and then bring the mixture to a boil before lowering the heat to a simmer, stirring occasionally for about 35 minutes. The flavors will meld together and then chili will slightly thicken.Serve in bowls topped with shredded cheese and tortilla chips, if desired.
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