Ingredients
Scale
- 1 lb ground beef: Adds hearty flavor and makes the chili filling.
- 1 medium onion, diced: For a subtle sweetness and extra depth.
- 2 cloves garlic, minced: Gives an aromatic kick.
- 1 (15 oz) can black beans, drained and rinsed: Adds protein and texture.
- 1 (15 oz) can kidney beans, drained and rinsed: For an extra dose of fiber.
- 1 (15 oz) can corn, drained: Sweetness that pairs perfectly with the spice.
- 1 (10 oz) can red enchilada sauce: The secret to that enchilada flavor.
- 1 (14.5 oz) can diced tomatoes with green chiles: Adds heat and tanginess.
- 1 cup beef broth: To create a rich, savory base.
- 1 ½ cups shredded cheese (cheddar or Mexican blend): Melty, cheesy goodness.
- 1 tbsp chili powder: Essential for that classic chili flavor.
- 1 tsp cumin: For earthy, warm notes.
- ½ tsp smoked paprika: Adds a hint of smokiness.
- Salt and pepper, to taste: To balance and bring out the flavors.
Instructions
- Brown the Beef:
- In a large pot or Dutch oven, heat a drizzle of oil over medium heat.
- Add the ground beef and cook until it’s browned and crumbled, about 5-7 minutes. Break up the beef as it cooks with a spatula or wooden spoon.
- Drain any excess fat from the pot if necessary. This step keeps the chili from becoming greasy.
- Sauté the Aromatics:
- Add the diced onion and minced garlic to the beef. Stir and cook for about 3-4 minutes, until the onion becomes translucent and fragrant.
- This step builds flavor at the base of the chili, giving it that home-cooked warmth.
- Add Spices:
- Sprinkle in the chili powder, cumin, and smoked paprika. Stir to coat the beef and onions with the spices, letting them “bloom” in the heat for about 1 minute. This releases the oils in the spices, giving the chili its signature taste.
- Combine the Ingredients:
- Pour in the enchilada sauce, diced tomatoes, and beef broth. Stir everything together until well combined.
- Add the black beans, kidney beans, and corn, stirring them into the pot.
- Season with salt and pepper to taste. Don’t be shy with the salt—it brings out the flavors.
- Simmer:
- Lower the heat to medium-low and let the chili simmer for about 20-25 minutes. This allows all the flavors to meld together and creates a rich, thick consistency.
- Stir occasionally to prevent sticking, and if the chili starts to thicken too much, add a bit more beef broth.
- Add the Cheese:
- Turn off the heat and stir in about 1 cup of shredded cheese, letting it melt right into the chili. This step transforms the chili into a cheesy, creamy delight.
- Save the remaining ½ cup of cheese for garnishing on top when serving.
- Adjust Seasoning:
- Taste the chili and adjust the seasonings if needed. Add a bit more chili powder for extra heat or a pinch of salt to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 450
- Fat: 20g
- Carbohydrates: 30g
- Protein: 25g