Chili with Enchilada Sauce and Ground Beef
Bold & Flavorful Chili with a Spicy Enchilada Sauce Kick.
Equipment
- Large Pot or Dutch Oven
- Wooden spoon
Ingredients
For the Chili
- 1 lb ground beef 80/20 for best flavor
- 1 small onion diced
- 3 cloves garlic minced
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) kidney beans drained and rinsed
- 1 can (15 oz) diced tomatoes with juice
- 1 can (10 oz) enchilada sauce mild or spicy
- 1 cup beef broth or water
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon oregano
- ½ teaspoon red pepper flakes optional for extra heat
For Serving (Optional)
- shredded cheddar cheese
- sour cream
- sliced jalapeños
- chopped fresh cilantro
- tortilla chips
Instructions
- Heat a large pot or Dutch oven over medium heat. Add ground beef and cook for 5-7 minutes, breaking it apart until browned. Drain excess grease if needed.
- Stir in onion and garlic and sauté for 2-3 minutes until softened.
- Stir in tomato paste, Worcestershire sauce, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
- Add diced tomatoes, enchilada sauce, beef broth, and drained beans. Stir well.
- Bring the chili to a simmer over medium heat. Reduce heat to low, cover, and let cook for 30-45 minutes, stirring occasionally. Add more broth if needed.
- Taste and adjust seasoning if needed.
- Serve hot, topped with cheese, sour cream, jalapeños, and fresh cilantro. Pair with tortilla chips or cornbread.
Notes
For an extra smoky flavor, use fire-roasted diced tomatoes. If you prefer a thicker chili, mash some of the beans with a fork before adding them to the pot.