Cheesy Ground Beef Enchilada Chili – Easy & Flavorful Recipe

If you’re craving something warm, hearty, and packed with bold Tex-Mex flavors, this Cheesy Ground Beef Enchilada Chili is going to be your new favorite comfort food. Imagine all the best parts of an enchilada—seasoned beef, rich sauce, melty cheese—turned into a thick and satisfying chili. Perfect for chilly nights, game day, or whenever you’re in the mood for a bowl of cheesy goodness!

Why You’ll Love This Recipe

• One-Pot Wonder – Less cleanup, more flavor! Everything comes together in one pot for ultimate convenience.
• Bold, Enchilada-Inspired Flavor – Loaded with smoky spices, ground beef, and a rich tomato-based sauce.
• Cheesy Perfection – Melty cheese throughout plus a gooey, irresistible topping.
• Customizable – Adjust the spice level, swap in your favorite beans, or even make it vegetarian.

Ingredients

Here’s what you’ll need to whip up this delicious enchilada chili:

• Ground Beef – The heart of the chili, giving it a rich and meaty texture.
• Onion & Garlic – Essential aromatics to build a deep, savory base.
• Diced Tomatoes & Tomato Paste – Bring in the classic tomato richness of chili.
• Enchilada Sauce – The key to achieving that bold, smoky enchilada flavor.
• Black Beans & Kidney Beans – Adds texture, protein, and heartiness.
• Corn Kernels – A little sweetness to balance the smoky, spicy notes.
• Beef Broth – Keeps everything perfectly thick and hearty.
• Chili Powder, Cumin, Paprika & Oregano – The spice mix that gives this chili its depth.
• Shredded Cheese – Melts into the chili and creates that gooey, cheesy magic.
• Tortilla Strips – Optional but highly recommended for a bit of crunch on top.

Note: The full ingredient list with measurements is in the recipe card below.

How to Make Cheesy Ground Beef Enchilada Chili

Step 1: Brown the Beef

Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess grease.

Step 2: Sauté the Aromatics

Add diced onion and garlic to the beef and cook for 2-3 minutes until softened and fragrant.

Step 3: Add the Spices & Tomatoes

Stir in chili powder, cumin, paprika, and oregano. Add the diced tomatoes, tomato paste, and enchilada sauce, stirring well to combine.

Step 4: Simmer with Broth & Beans

Pour in the beef broth, followed by the black beans, kidney beans, and corn. Bring to a simmer and let it cook for 20-25 minutes, stirring occasionally, to allow the flavors to meld.

Step 5: Stir in the Cheese

Once the chili has thickened, stir in half of the shredded cheese and let it melt into the chili.

Step 6: Serve & Top

Ladle the chili into bowls, sprinkle with the remaining cheese, and top with crunchy tortilla strips, fresh cilantro, and a dollop of sour cream if desired.

Pro Tips for Making the Recipe

• Use freshly shredded cheese – Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly.
• Make it thicker – If you love a super thick chili, let it simmer uncovered for an additional 10-15 minutes.
• Boost the heat – Add diced jalapeños or an extra pinch of cayenne for a spicier kick.
• Make it ahead – Chili tastes even better the next day as the flavors continue to develop!

How to Serve

This cheesy enchilada chili is incredibly versatile! Here are a few ways to enjoy it:

• With Cornbread – The perfect side for soaking up every last drop.
• Over Rice – For a heartier meal that stretches even further.
• With Tortilla Chips – Scoop it up like a dip for a fun twist.
• Topped with Avocado & Sour Cream – A creamy contrast to the bold flavors.

Make Ahead and Storage

Storing Leftovers

Allow the chili to cool completely, then store it in an airtight container in the fridge for up to 4 days.

Freezing

This chili freezes beautifully! Place in a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat in a pot over medium heat, stirring occasionally, until warmed through. You can also microwave individual portions for 1-2 minutes.

FAQs

Cheesy Ground Beef Enchilada Chili

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• Author: Alex
• Total Time: 40 minutes
• Yield: 6 servings
• Diet: Gluten Free

Print Recipe

Description

This Cheesy Ground Beef Enchilada Chili is the ultimate fusion of bold Tex-Mex flavors and hearty chili comfort. Packed with seasoned ground beef, beans, enchilada sauce, and melty cheese, this one-pot wonder is perfect for cozy nights, game days, or when you’re craving a warm, satisfying meal. Serve it with tortilla chips, cornbread, or over rice for a deliciously filling dish that’s sure to become a family favorite!

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Ingredients

Base Ingredients

• Ground beef – Adds rich, meaty flavor.
• Onion – Brings depth and sweetness.
• Garlic – Enhances the overall flavor.
• Diced tomatoes – Adds a tangy and hearty texture.
• Tomato paste – Provides concentrated tomato richness.
• Enchilada sauce – Infuses the dish with bold, smoky flavors.
• Beef broth – Keeps the chili thick yet slightly saucy.

Beans & Corn

• Black beans – Adds creaminess and protein.
• Kidney beans – Gives extra texture and heartiness.
• Corn kernels – Brings a touch of sweetness to balance the heat.

Spices & Seasoning

• Chili powder – The essential chili seasoning.
• Cumin – Adds a smoky, earthy depth.
• Paprika – Provides mild heat and a touch of sweetness.
• Oregano – Gives an herby background note.
• Salt & black pepper – To taste.

Toppings

• Shredded cheese – Melts into the chili and adds creaminess.
• Tortilla strips – Optional, but adds a nice crunch.
• Fresh cilantro – For a fresh, vibrant garnish.
• Sour cream – A cool contrast to the spice.

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Instructions

1. Brown the beef – In a large pot or Dutch oven over medium heat, cook the ground beef until browned. Drain excess grease.

2. Sauté the aromatics – Add the diced onion and garlic. Cook for 2-3 minutes until fragrant and slightly softened.

3. Add the seasonings – Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices.

4. Incorporate tomatoes & sauce – Add the diced tomatoes, tomato paste, and enchilada sauce. Stir well to combine.

5. Simmer with broth & beans – Pour in the beef broth, then add the black beans, kidney beans, and corn. Bring to a simmer and let cook for 20-25 minutes, stirring occasionally.

6. Melt in the cheese – Stir in half of the shredded cheese and let it melt into the chili.

7. Serve & garnish – Ladle the chili into bowls, top with the remaining cheese, tortilla strips, fresh cilantro, and a dollop of sour cream if desired.

Notes

• For extra thickness, let the chili simmer uncovered for 10-15 minutes.
• For a spicier kick, add diced jalapeños or a pinch of cayenne.
• Slow cooker method – After browning the beef and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
• Make it vegetarian by swapping the beef for extra beans or plant-based crumbles.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 6g
• Sodium: 950mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0.5g
• Carbohydrates: 32g
• Fiber: 8g
• Protein: 28g
• Cholesterol: 65mg

Keywords: enchilada chili, cheesy chili, ground beef chili, tex-mex chili, one-pot chili, enchilada soup, beef enchilada recipe, chili with beans, easy chili recipe