Beef Enchilada Chili
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.
Servings: 8 servings
Ingredients
- 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.