Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1.5 pounds ground beef (680g), 80/20 blend recommended
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (approx. 1 cup)
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 (15 ounce) can pinto beans, rinsed and drained (425g)
  • 1 (15 ounce) can whole kernel corn, drained (425g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained (Rotel) (283g)
  • 1 cup beef broth (240 ml)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons all-purpose flour (30g)
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 2 cups beef broth (480 ml)
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt

Instructions:

  1. Make the Enchilada Sauce: Whisk flour and spices in a pan over medium heat for 1-2 minutes, then slowly whisk in broth and vinegar, simmer until thickened. Set aside.
  2. Brown the Beef: Heat olive oil in the Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Sauté the Aromatics: Add chopped onion, garlic, and bell pepper to the pot. Cook until softened, about 5-7 minutes. Add jalapeño, if using, and cook for another minute.
  4. Add Remaining Chili Ingredients: Stir in the kidney beans, black beans, pinto beans, corn, crushed tomatoes, diced tomatoes and green chilies (Rotel), beef broth, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Season with salt and pepper to taste.
  5. Simmer the Chili: Pour in the enchilada sauce. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
  6. Adjust Seasoning and Serve: Taste the chili and adjust seasoning as needed. Serve hot, garnished with your favorite toppings. This is a flavorful chili with enchilada sauce.