Cheesy Enchilada Chili

Cheesy Enchilada Chili is a warm, comforting dish that combines the flavors of enchiladas and chili into one hearty bowl. This dish is perfect for a cozy night in, game day, or anytime you’re craving a cheesy, flavorful meal! It’s loaded with tender beef (or chicken), beans, tomatoes, and, of course, lots of cheese.

Here’s a simple recipe for Cheesy Enchilada Chili:

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Cheesy Enchilada Chili Recipe

Ingredients:

• 1 lb ground beef (or chicken, turkey, or vegetarian option like beans)
• 1 medium onion, chopped
• 1 can (10 oz) enchilada sauce (red or green)
• 1 can (15 oz) diced tomatoes (with green chilies, optional for extra heat)
• 1 can (15 oz) black beans, drained and rinsed (or kidney beans)
• 1 can (15 oz) corn kernels, drained (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Sour cream, cilantro, and jalapeño slices for garnish (optional)
• Tortilla chips or corn tortillas (optional, for serving)

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Instructions:

1. Brown the Meat:

1. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat.
2. Add the ground beef (or chicken or vegetarian protein) and cook until browned, breaking it up with a spoon as it cooks.
3. Once cooked, drain any excess fat if necessary, and return the meat to the pot.

2. Add the Veggies and Spices:

1. Add the chopped onion to the pot and sauté for 3-4 minutes, or until softened.
2. Stir in the garlic powder, onion powder, chili powder, and ground cumin. Cook for an additional minute until the spices are fragrant.

3. Add the Liquids and Beans:

1. Pour in the enchilada sauce, diced tomatoes (with or without green chilies), and black beans. Stir to combine.
2. If you’re using corn kernels, add them now as well. Season with salt and pepper to taste.
3. Bring the chili to a simmer and let it cook for 15-20 minutes, stirring occasionally to allow the flavors to meld together. If the chili gets too thick, you can add a little bit of water or broth to reach your desired consistency.

4. Add the Cheese:

1. Once the chili has thickened and flavors have developed, stir in 1 1/2 cups of shredded cheese until melted and well combined. This will give the chili a creamy, cheesy texture.
2. Taste and adjust the seasoning, adding more salt, pepper, or chili powder if needed.

5. Serve:

1. Ladle the Cheesy Enchilada Chili into bowls.
2. Top with the remaining shredded cheese and any optional toppings like sour cream, cilantro, and sliced jalapeños for an extra kick.
3. Serve with tortilla chips or corn tortillas on the side for dipping.

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Tips:

• Add more veggies: You can add chopped bell peppers, zucchini, or even spinach for extra nutrients.
• For a spicier kick: Use spicy enchilada sauce, or add some jalapeños or hot sauce to the chili.
• Vegetarian option: Skip the meat and add more beans (black beans, kidney beans, or pinto beans) for a delicious vegetarian chili.
• Make it a slow cooker recipe: Brown the meat and veggies, then transfer everything to the slow cooker and cook on low for 4-6 hours. Add cheese toward the end and let it melt before serving.

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This Cheesy Enchilada Chili is rich, savory, and packed with flavor. It’s the perfect cozy dish to serve on a chilly evening or to share with friends and family. Enjoy!