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cheesy ground beef enchilada chili
Lily Brooks

Cheesy Ground Beef Enchilada Chili Recipe

This cheesy ground beef enchilada chili combines the bold flavors of enchiladas with the cozy comfort of chili—perfect for weeknight dinners or game-day gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds lean ground beef 85/15 blend
  • 1 large yellow onion diced
  • 4 garlic cloves minced
  • 2 bell peppers diced (red and green)
  • 1 jalapeño pepper seeded and minced
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • ½ teaspoon cayenne pepper
  • 2 cans 14.5 oz diced tomatoes
  • 1 can 15 oz tomato sauce
  • 2 cups beef broth
  • 1 can 4 oz diced green chiles
  • 2 cans 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 2 cups sharp cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • Optional substitutions: turkey for beef plant-based cheese, Greek yogurt for sour cream

Method
 

  1. Heat a Dutch oven over medium-high. Sauté onion for 4-5 minutes, then add garlic, bell peppers, and jalapeño. Cook 2-3 minutes more.
  2. Add ground beef, cook 6-8 minutes until browned. Drain excess fat, leaving about 1 tablespoon.
  3. Add chili powder, cumin, paprika, oregano, and cayenne. Stir for 1 minute to bloom spices.
  4. Pour in diced tomatoes, tomato sauce, beef broth, and green chiles. Bring to boil, then reduce to simmer.
  5. Add beans and stir. Simmer for 25-30 minutes, stirring occasionally.
  6. Remove from heat. Stir in half of both cheeses until melted. Reserve rest for garnish.

Nutrition

Serving: 1portionCalories: 485kcalCarbohydrates: 28gProtein: 34gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 13gCholesterol: 95mgSodium: 890mgFiber: 12gSugar: 5g

Notes

To maximize flavor, toast spices before adding liquid. For milder chili, reduce or omit cayenne and jalapeño.

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