Enchilada Chili Southwest Comfort in a Bowl

Recipe Introduction: Enchilada Chili - Southwest Comfort in a Bowl

Fancy a bowl of something that tastes like sunshine and feels like a hug? This chili with enchilada sauce is just the ticket, mate! It's my go-to for a chilly evening or when I need some serious comfort food.

What's the Deal with This Enchilada Chili?

This isn't just any chili. We're talking about a southwest chili party in your mouth. It's got that classic chili heartiness mixed with the vibrant kick of enchilada sauce.

Imagine tender ground beef, beans galore, sweet corn, all simmered in a smoky, slightly spicy broth. Oh my gosh!

The recipe is inspired by traditional Mexican flavors. It combines that with good old American chili. It's easy to make, perfect for a weeknight dinner.

This recipe yields enough for 6-8 hungry souls. Get ready for some seriously happy faces!

Why You'll Absolutely Love This Chili

Okay, let's talk benefits. First off, it's packed with protein and fiber. Also, it's secretly good for you. This is the best chili recipe.

It makes you feel amazing! It's perfect for a casual get-together, game day, or just a cozy night in. Honestly, it's the kind of comfort food chili that sticks to your ribs and warms your soul.

Ready to dive in? This homemade enchilada sauce for chili is what makes it special.

Okay, mate! Let's dive into the heart of this enchilada chili recipe : the ingredients and the gear. Honestly, having good stuff really makes a difference.

I remember once trying to skimp on the cumin, big mistake! The final chili was just missing something . This is meant to be an easy chili recipe , so don't let this part scare you.

Ingredients & Equipment: Your Chili's Toolkit

Main Ingredients: Quality Counts!

Here's the lowdown. These are for making my Southwest chili , but feel free to tweak them!

• Olive Oil: 2 tablespoons ( 30 ml ). Don't be shy.
• Ground Beef: 1.5 pounds ( 680g ). 80/20 blend is chef's kiss . Look for bright red color!
• Yellow Onion: 1 large , chopped. About 1 cup .
• Garlic: 2 cloves , minced. Fresh is best, you know?
• Red Bell Pepper: 1 , chopped. Around 1 cup .
• Jalapeño: 1 , seeded and minced. Optional!
• Kidney Beans: 1 (15 ounce) can ( 425g ), rinsed and drained.
• Black Beans: 1 (15 ounce) can ( 425g ), rinsed and drained.
• Pinto Beans: 1 (15 ounce) can ( 425g ), rinsed and drained.
• Whole Kernel Corn: 1 (15 ounce) can ( 425g ), drained.
• Crushed Tomatoes: 1 (28 ounce) can ( 794g ). Go for good quality here!
• Diced Tomatoes and Green Chilies (Rotel): 1 (10 ounce) can ( 283g ), undrained.
• Beef Broth: 1 cup ( 240 ml ).
• Chili Powder: 2 tablespoons .
• Ground Cumin: 1 tablespoon .
• Smoked Paprika: 1 teaspoon .
• Dried Oregano: 1/2 teaspoon .
• Cayenne Pepper: 1/4 teaspoon (optional). For that extra zing .
• Salt and Pepper: To taste, obviously!

Ground beef quality matters . Get a good 80/20 blend, you'll thank me later. Trust me, I've tried the lean stuff.

It just doesn't have the same flavor. best chili recipe use good ingredients.

Seasoning Notes: Spice Up Your Life

• Essential combo: Chili powder, cumin, smoked paprika. It's the holy trinity!
• Flavor enhancers: Garlic powder, onion powder (in the enchilada sauce!).
• Quick subs: If you're out of cumin, try a pinch of coriander. Homemade enchilada sauce for chili is the key. You got this!

Equipment Needed: Keep It Simple, Stupid!

• Large Dutch oven or pot. Seriously, this is essential.
• Wooden spoon or spatula. Don't melt your plastic spoon, okay?
• Measuring cups and spoons. Obvious, right?
• Cutting board and chef's knife. Safety first!

Don't overthink the equipment. A big pot and a spoon are your best friends. We're aiming for a delicious one-pot chili recipe that's perfect for a weeknight chili recipe .

Comfort food chili that's ready in a jiffy! This spicy enchilada chili is easy to clean after because it is one pot.

Now you know what you need for the ground beef chili recipe . Time to get cooking!

Okay, mate! Let's dive into the heart of this enchilada chili recipe , and talk about the actual cooking. You know? All the nitty gritty stuff that turns ingredients into something truly amazing.

I'm so stoked about this easy chili recipe, so let's jump in!

The Magic of Simmering: Cooking Your Best Chili Recipe

Honestly, I've learned that the cooking method is everything when it comes to a killer southwest chili . It's not just about throwing ingredients together.

It's about creating layers of flavor and letting them dance together in the pot.

Prep Steps: Your Secret Weapon

Essential mise en place is key. Chop your onion, garlic, and bell pepper before you even think about turning on the hob.

For time saving organization tips, grab those 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 and measure them out beforehand. Honestly, it saves so much faff later. A quick safety reminder: always be careful when handling jalapeños! Those little guys can pack a punch.

Don't touch your eyes, alright?

The Heart of it: step-by-step Process

Right, here we go!

1. First, 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, then set aside.
2. Next, brown the beef in your Dutch oven. Get it good and brown that's where the flavor is! Drain any excess grease, you don't need that.
3. Sauté the aromatics . Add onion, garlic, and bell pepper. Cook until softened. About 5- 7 minutes should do it. If you're using jalapeño, chuck that in for the last minute.
4. Add everything else . Stir in those 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, simmer, simmer! Pour in the homemade enchilada sauce for chili . Bring to a simmer, reduce the heat, cover, and cook for at least 30 minutes , or up to an hour. The longer, the better! Give it a stir now and then.
6. Taste and adjust . Give it a taste and adjust the seasoning as needed. This is your chance to make it perfect!

Pro Tips: Unleash the Chef Within

Want to make a really good bowl of comfort food chili ? Don't skimp on the browning. Seriously! It's what separates a decent chili from an amazing chili.

A common mistake? Not letting it simmer long enough. Resist the urge to rush. Low and slow is the way to go.

Chili is great for making ahead. It's even better the next day! Just store it in the fridge and reheat when you're ready.

This one-pot chili recipe is the best chili recipe !

So there you have it! My take on how to make a chili with enchilada sauce. Hope you enjoyed it, can't wait to hear your thoughts.

Recipe Notes That'll Make You a Chili Pro

Right then, let's dive into the nitty gritty of this chili with enchilada sauce , shall we? I've got a few extra tips and tricks up my sleeve to make sure yours turns out absolutely banging.

This ain't just any enchilada chili recipe , this is your ticket to comfort food chili heaven.

Serving Suggestions: Let's Get This on a Plate!

Okay, mate! Plating is where you can really show off. Think about layering textures. A big ol' bowl of steaming spicy enchilada chili topped with a dollop of cool sour cream? Oh my gosh! Then, sprinkle some shredded cheddar and a bit of fresh cilantro.

Bam! Restaurant worthy.

For sides, warm cornbread is a classic. Honestly, who can resist cornbread with chili? Or how about some crunchy tortilla chips for scooping? If you want to be a bit fancy, a simple Mexican salad with a lime vinaigrette cuts through the richness nicely.

Storage Tips: Keep That Chili Fresh!

Right, so you've made a huge pot of the best chili recipe ever? No worries! This one-pot chili recipe keeps like a dream.

For refrigeration, let it cool completely before putting it in an airtight container. It’ll happily sit in the fridge for up to 3-4 days .

Freezing is also an option. Portion it out into freezer safe bags or containers. It can hang out in the freezer for up to 3 months .

When you're ready to eat, thaw it overnight in the fridge and reheat it on the stovetop or in the microwave.

Just give it a good stir now and then.

Variations: Making it Your Own

Okay, now to the good part. Feel free to get creative! Wanna make it veggie? Swap out the ground beef for plant based ground or some chopped mushrooms.

Loads of flavor! And use vegetable broth instead of beef broth, innit.

If you’re feeling adventurous, try swapping kidney beans for great Northern beans. You know? Small tweaks can make a big difference.

You could even turn this into a chicken enchilada chili ! The possibilities are endless.

Nutrition Basics: Goodness in Every Bowl

This southwest chili is packed with protein, thanks to the ground beef and beans. It's got fiber from the beans and tomatoes.

The tomatoes give you a hit of vitamins. It’s proper hearty and nutritious, not just delicious.

Of course, it's not exactly a health food, but as part of a balanced diet, it's all good.

Give this recipe a go. I am sure that you would love this easy chili recipe . Make it your own! You'll be whipping up this weeknight chili recipe like a pro in no time.