Description: A creamy, cheesy, and flavor-packed chili that combines everything you love about enchiladas in a warm, comforting bowl. This recipe is designed for maximum flavor with minimal effort, making it perfect for busy weeknights, game day gatherings, or simply when you crave a hearty and satisfying meal. The combination of seasoned ground beef, creamy cheese dip, and all the classic chili fixings creates a symphony of textures and tastes that will leave you wanting more. It’s a guaranteed crowd-pleaser and a delicious way to warm up on a chilly evening. This chili is also incredibly versatile; you can easily adapt it to your preferences by adding different types of beans, vegetables, or even swapping out the ground beef for ground turkey or shredded chicken.
Ingredients:
- 1 lb ground beef (80/20 blend recommended for flavor)
- 2 tbsp taco seasoning (store-bought or homemade)
- ¼ cup water
- 1 (15 oz) jar Tostitos Salsa Con Queso (or similar cheese dip)
- 1 can (10.75 oz) condensed potato soup
- 1 ¼ cups sour cream (full-fat recommended for richness)
- 1 can (4 oz) fire-roasted diced green chiles, undrained
- 1 ¼ cups beef broth (low sodium preferred)
- ½ cup chicken broth (low sodium preferred)
- 1 cup frozen corn
- 1 cup pinto beans or black beans (drained and rinsed)
- Optional Garnishes: Shredded cheddar cheese, tortilla chips, Fritos, chopped cilantro, diced avocado, sour cream
Preparation:
Step 1: Prepare the Ground Beef:
- Begin by placing a large skillet or Dutch oven over medium heat. Add the ground beef to the skillet. Use a spatula or wooden spoon to break the beef into smaller pieces.
- Cook the ground beef until it is fully browned, ensuring that no pink remains. As the beef cooks, continue to break it apart so it cooks evenly.
- Once the beef is browned, carefully drain any excess grease from the skillet. Removing excess grease prevents the chili from becoming overly oily and heavy.
- Return the skillet to the heat. Sprinkle the taco seasoning evenly over the browned ground beef.
- Add ¼ cup of water to the skillet. This water will help the taco seasoning adhere to the beef and create a flavorful base for the chili.
- Stir the taco seasoning and water into the ground beef, ensuring that the beef is evenly coated.
- Continue to cook the beef for approximately 3-5 minutes, allowing the taco seasoning to fully infuse the meat. Stir occasionally to prevent sticking and ensure even cooking. Once finished, set aside.
Step 2: Combine the Chili Base:
- If you used a skillet to brown the beef, transfer the seasoned beef to a large Dutch oven or heavy-bottomed pot. If you browned the beef directly in the Dutch oven, ensure the beef is still inside.
- Add the jar of Tostitos Salsa Con Queso (or your preferred cheese dip) to the pot with the beef.
- Pour in the can of condensed potato soup. This will help the chili achieve a thick consistency and velvety texture.
- Add the sour cream to the pot. The sour cream will contribute a rich tanginess and creamy texture to the chili.
- Pour in 1 ¼ cups of beef broth and ½ cup of chicken broth. Using a combination of broths adds depth to the flavor profile of the chili. Low sodium broths are recommended to control the salt content of the dish.
- Stir all the ingredients together thoroughly. Ensure that the sour cream and cheese dip are fully incorporated into the mixture, creating a smooth and consistent chili base.
Step 3: Incorporate the Mix-Ins:
- Open the can of fire-roasted diced green chiles. Add the entire contents of the can, including the liquid, to the chili mixture. The fire-roasted chiles will add a smoky and mild heat to the chili.
- Pour in the frozen corn. There’s no need to thaw it first; it will cook perfectly in the chili.
- Add the drained and rinsed pinto beans or black beans to the pot. Rinsing the beans removes excess starch and helps prevent the chili from becoming too thick.
- Mix all the ingredients well, ensuring that the green chiles, corn, and beans are evenly distributed throughout the chili.
Step 4: Simmer to Perfection:
- Place the Dutch oven or pot over medium heat. Bring the chili to a gentle boil, stirring frequently to prevent sticking or scorching on the bottom of the pot.
- Once the chili begins to boil, reduce the heat to low. Cover the pot with a lid.
- Allow the chili to simmer for at least 20-30 minutes, stirring occasionally. The longer the chili simmers, the more the flavors will meld together, resulting in a richer and more complex taste. Simmering also helps to thicken the chili to your desired consistency.
- If the chili becomes too thick during simmering, you can add a little more beef broth or chicken broth to thin it out. Conversely, if you prefer a thicker chili, you can simmer it for a longer period, uncovered, to allow some of the liquid to evaporate.
Step 5: Serve and Garnish:
- Once the chili has simmered to your liking, it is ready to serve.
- Ladle the hot chili into bowls.
- Offer a variety of garnishes for your guests to customize their chili. Popular options include shredded cheddar cheese, tortilla chips or Fritos, a dollop of sour cream, chopped fresh cilantro, and diced avocado.
Why You Will Love This Recipe:
This Cheesy Enchilada Chili is a winner for several reasons. First, it’s incredibly easy to make. The recipe relies on convenient ingredients like canned soup and cheese dip, which cut down on prep time without sacrificing flavor. Second, it’s a huge crowd-pleaser. The cheesy, creamy texture and the familiar flavors of enchiladas make it appealing to both kids and adults. Third, it’s customizable. You can easily adjust the heat level by using different types of diced green chiles or adding a pinch of cayenne pepper. You can also add other vegetables like diced bell peppers or onions for extra flavor and nutrition. Fourth, it’s perfect for meal prepping. The chili tastes even better the next day as the flavors have had time to meld together. Finally, it is extremely versatile. Serve it as a main course, as a dip with tortilla chips, or even over nachos.
Serving Suggestions:
- Classic Chili Bowl: Serve hot in bowls, garnished with shredded cheddar cheese, sour cream, chopped cilantro, and tortilla chips or Fritos.
- Chili Cheese Fries: Top a pile of crispy french fries with the chili and shredded cheese for a decadent treat.
- Chili Dogs: Spoon the chili over hot dogs in buns and top with your favorite condiments.
- Chili Nachos: Spread tortilla chips on a baking sheet, top with the chili, shredded cheese, and any other desired toppings. Bake until the cheese is melted and bubbly.
- Chili Baked Potatoes: Top baked potatoes with the chili, sour cream, and a sprinkle of green onions.
- Enchilada Casserole: Use the chili as a filling for enchiladas, layering it with tortillas and cheese in a baking dish.
- Breakfast Chili: Top eggs with it for a hearty breakfast.
Tips:
- Browning the Beef: Take the time to properly brown the ground beef. This step adds depth of flavor to the chili. Don’t overcrowd the pan; cook the beef in batches if necessary.
- Cheese Dip: While Tostitos Salsa Con Queso is recommended for its convenience and flavor, feel free to experiment with other cheese dips. A white queso dip or even a spicy jalapeño cheese dip would be delicious.
- Heat Level: Adjust the amount of taco seasoning and the type of diced green chiles to control the heat level of the chili. For a spicier chili, add a pinch of cayenne pepper or use a spicier taco seasoning.
- Thickening the Chili: If you prefer a thicker chili, you can add a tablespoon of cornstarch or flour mixed with a little water to the pot during the last 15 minutes of simmering. Alternatively, you can simply simmer the chili uncovered for a longer period to allow some of the liquid to evaporate.
- Make Ahead: This chili can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as the chili sits.
- Freezing: Cheesy Enchilada Chili freezes well. Allow the chili to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
- Low Carb Option: Substitute the potato soup for a creamy cheese sauce. To make the cheese sauce, use heavy cream and cheddar cheese, and add spices such as salt, pepper, and garlic powder.
- Serving Large Groups: This recipe can easily be doubled or tripled to serve a larger crowd. Simply adjust the ingredient quantities accordingly.
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Nutritional Information (Estimated, per serving): (Please note that nutritional information can vary depending on specific ingredients and portion sizes)
- Calories: 450-550
- Protein: 25-30g
- Sodium: 800-1000mg
Conclusion:
Cheesy Enchilada Chili is more than just a recipe; it’s an experience. It’s a warm hug in a bowl, a celebration of flavors, and a reminder that comfort food can be both delicious and easy to make. Whether you’re hosting a game day party, looking for a quick weeknight dinner, or simply craving something hearty and satisfying, this chili is sure to hit the spot. So gather your ingredients, fire up the stove, and get ready to enjoy a bowl of cheesy, enchilada-inspired goodness!
5 Questions and Answers About This Recipe:
Q1: Can I make this recipe vegetarian?
A1: Absolutely! You can easily adapt this recipe to be vegetarian by substituting the ground beef with a plant-based ground meat alternative or by adding more beans and vegetables. Consider using a mix of pinto, black, and kidney beans for added texture and flavor. You can also add diced bell peppers, zucchini, or mushrooms to enhance the vegetable component. Just ensure your cheese dip is vegetarian friendly.
Q2: How can I make this chili spicier?
A2: There are several ways to increase the heat level of this chili. You can use a spicier taco seasoning, add a pinch of cayenne pepper or red pepper flakes, use diced green chiles with a higher Scoville rating (like jalapeños or serranos), or even add a few drops of your favorite hot sauce to the pot while it’s simmering. Taste as you go and adjust the heat level to your preference.
Q3: Can I use ground turkey or chicken instead of ground beef?
A3: Yes, you can definitely substitute ground turkey or ground chicken for the ground beef. Just be sure to brown the turkey or chicken thoroughly and drain any excess grease. The flavor will be slightly different, but still delicious. You might also want to adjust the taco seasoning to complement the flavor of the poultry.
Q4: What can I use instead of condensed potato soup if I don’t have any on hand?
A4: If you don’t have condensed potato soup, you can substitute it with cream of mushroom soup, cream of celery soup, or even a homemade roux. To make a roux, melt 2 tablespoons of butter in a saucepan, whisk in 2 tablespoons of flour, and cook for 1-2 minutes. Then, gradually whisk in 1 cup of milk or broth until smooth and thickened. Add this mixture to the chili in place of the potato soup. Another option is to blend a cooked potato with some milk and add it to the chili, but note this will change the flavor slightly.
Q5: How long does this chili last in the refrigerator?
A5: This Cheesy Enchilada Chili will last for up to 3-4 days in the refrigerator if stored properly in an airtight container. Be sure to allow the chili to cool completely before refrigerating it. When reheating, heat it thoroughly until it is piping hot throughout.
