Cheesy Enchilada Chili

Cheesy Enchilada Chili is a hearty mashup—chili-style ground beef and beans simmered in enchilada sauce and melted cheese. Here’s a reliable stovetop recipe (with slow cooker and Instant Pot options).

Ingredients

• 1 lb ground beef (or turkey)

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 can (10 oz) red enchilada sauce

• 1 can (15 oz) diced tomatoes (with green chiles if you like)

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (8 oz) tomato sauce

• 1 cup corn (canned or frozen)

• 1 packet (1 oz) taco or chili seasoning (or ~2 Tbsp homemade)

• 1 tsp cumin, 1 tsp chili powder, ½ tsp smoked paprika

• 1½ cups shredded cheddar or Monterey Jack (plus more for topping)

• ½ cup beef broth (adjust for thickness)

• Salt and pepper to taste

• Optional toppings: sour cream, diced avocado, cilantro, crushed tortilla chips, sliced jalapeños

Instructions (stovetop)

1. Brown the beef. In a large pot over medium-high heat, cook ground beef and onion until beef is browned and onion is soft, ~6–8 minutes. Drain excess fat.

2. Add aromatics. Stir in garlic and cook 30 seconds until fragrant.

3. Build the chili. Add enchilada sauce, diced tomatoes, tomato sauce, beans, corn, broth, and all seasonings. Stir to combine.

4. Simmer. Bring to a boil, then reduce heat and simmer uncovered 20–25 minutes, stirring occasionally, until thickened. Add broth if it gets too thick.

5. Add cheese. Turn heat to low and stir in 1½ cups shredded cheese until melted and creamy. Don’t boil after adding cheese or it can turn grainy.

6. Serve. Ladle into bowls and top with extra cheese, sour cream, avocado, cilantro, and crushed chips.

Slow cooker version

Brown the beef and onion first (recommended for flavor), then add everything except the cheese to the slow cooker. Cook on low 5–6 hours or high 3–4 hours. Stir in cheese at the end until melted.

Instant Pot version

Sauté beef and onion on “Sauté,” add garlic, then add all ingredients except cheese. Pressure cook 10 minutes (high), natural release 5 minutes, then quick release. Stir in cheese on “Keep Warm.”

Tips

• Cheese quality: Shred your own cheese—pre-shredded has anti-caking starch that can make the chili grainy.

• Thickness: This is a thick, scoopable chili. Add broth for soupier, simmer longer for thicker.

• Heat level: Use mild or hot enchilada sauce and add jalapeños/cayenne to taste.

• Make ahead: Tastes even better the next day; reheat gently and add a splash of broth.

• Freezer-friendly: Freeze without toppings up to 3 months.

Want a variant—like chicken enchilada chili, cream cheese swirl version, or low-carb/no-bean?