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Cheesy Enchilada Chili

Cheesy Enchilada Chili

A mouthwatering Tex-Mex chili with a cheesy twist, slow-cooked to perfection for a comforting meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 400
Ingredients Method Notes

Ingredients
  

Meat and Protein
  • 1 lb ground beef (or turkey)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
Veggies and Aromatics
  • 1 cup diced onions
  • 1 cup diced bell peppers (red, green, or a mix)
  • 3 cloves garlic, minced
Sauces and Seasonings
  • 1 can (10 oz) red enchilada sauce
  • 1 can (10 oz) green enchilada sauce
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 2 cups beef broth (or chicken broth)
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
Cheese and Toppings
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup Sour cream, jalapeños, green onions, or cilantro for garnish

Method
 

Preparation
  1. In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease and transfer the cooked meat to your crockpot.
  2. Add diced onions, bell peppers, and garlic directly into the crockpot.
Cooking
  1. Add both red and green enchilada sauces, diced tomatoes, and beef broth. Stir well to combine.
  2. Mix in the chili powder, cumin, paprika, salt, and pepper. Stir until all flavors are well incorporated.
  3. Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir occasionally.
Serving
  1. About 30 minutes before serving, stir in the shredded cheddar and Monterey Jack cheeses. Allow to melt.
  2. Ladle into bowls and top with desired garnishes.

Notes

For extra creaminess, stir in ½ cup of cream cheese during the final 30 minutes of cooking. This recipe freezes and reheats beautifully.