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This cheesy enchilada chili brings together two comfort food favorites in one irresistible bowl. The creamy, spicy goodness combines the best flavors of Mexican cuisine with the heartiness of a traditional chili, creating a dish that disappears quickly whenever I serve it.
I first created this recipe when hosting a last-minute football watch party. My friends couldn't stop raving about it and now it's requested at every gathering I host during the fall and winter seasons.
Ingredients
- Ground beef: Choose 80/20 lean-to-fat ratio for best flavor without excess grease
- Taco seasoning: Adds authentic Mexican flavor profile without measuring multiple spices
- Salsa con queso: The secret ingredient that creates the creamy enchilada sauce texture
- Condensed potato soup: Provides body and creaminess while thickening the chili
- Sour cream: Adds tanginess and richness that balances the spice
- Fire-roasted diced green chiles: Brings mild heat and smoky flavor without overwhelming
- Beef and chicken broth: The combination creates depth of flavor you can't get from just one
- Frozen corn: Adds sweetness and texture contrast to the creamy base
- Pinto or black beans: Provides protein, fiber and traditional chili texture
Step-by-Step Instructions
- Brown the Beef:
- Cook the ground beef in a skillet over medium heat until no pink remains, breaking it into small crumbles with a wooden spoon. This should take about 5 minutes. If there's excess grease, drain it off, leaving just a small amount for flavor. Add the taco seasoning and water, stirring continuously to coat the meat with the spices. Let it simmer for 2 minutes until the liquid reduces and the seasonings cling to the meat.
- Combine the Base:
- Transfer your seasoned beef to a large Dutch oven or heavy pot. Pour in the salsa con queso, scraping the jar with a spatula to get every bit of that cheesy goodness. Add the potato soup, sour cream, beef broth, and chicken broth. Stir continuously with a whisk until the mixture is smooth and the sour cream has fully incorporated. This creates the enchilada-inspired sauce that makes this chili so special.
- Add the Mix-Ins:
- Add the fire-roasted green chiles with their juice for that authentic Southwestern flavor. Stir in the frozen corn directly from the freezer no need to thaw first. Add your beans of choice, ensuring they're well drained and rinsed to prevent any tinny flavor. Fold everything together gently until evenly distributed throughout the creamy base.
- Heat and Serve:
- Bring the chili to a gentle boil over medium heat, stirring frequently from the bottom to prevent scorching. Once bubbling, reduce the heat to low and let it simmer for at least 10 minutes, allowing the flavors to meld together. The longer it simmers, the more the flavors will develop, though it's delicious even with minimal simmering time.
- Garnish and Enjoy:
- Ladle the hot chili into bowls and set up a toppings bar with shredded Mexican cheese blend, sliced jalapeños, chopped cilantro, diced avocado, and crushed tortilla chips. Each person can customize their bowl to their preference, making this perfect for family dinners where everyone has different tastes.
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You Must Know
The Tostitos Salsa Con Queso might seem like an unusual ingredient for a homemade chili, but trust me on this one. I discovered this shortcut when trying to recreate my grandmother's enchilada sauce without spending hours in the kitchen. The jarred queso provides that perfect creamy texture and cheese flavor that makes everyone ask for your secret ingredient.
Make-Ahead Magic
This chili actually improves with time as the flavors have a chance to deepen and meld together. You can make it up to two days ahead and store it in the refrigerator in an airtight container. When reheating, add a splash of broth if it seems too thick, as it will thicken slightly when chilled. Warm it gently over medium-low heat, stirring frequently to prevent scorching the creamy base. This make-ahead quality makes it perfect for busy weeknights or entertaining when you want to focus on your guests instead of cooking.
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Perfect Pairings
While this chili is certainly hearty enough to be a complete meal on its own, there are several sides that complement it beautifully. A simple green salad with a tangy vinaigrette provides fresh contrast to the rich chili. Warm cornbread with honey butter is my family's favorite accompaniment, perfect for sopping up every last bit of the cheesy sauce. For a fun twist, serve the chili over baked potatoes or as a dip with sturdy tortilla chips for game day grazing.
Ingredient Swaps
The beauty of this recipe is its flexibility. If ground beef isn't your preference, ground turkey or chicken works beautifully and lightens up the dish. Vegetarians can use plant-based ground or simply increase the beans and add diced mushrooms for meaty texture. If you can't find Tostitos Salsa Con Queso, any jarred queso dip will work, or make your own by combining 1 cup of shredded cheese with 1/4 cup of your favorite salsa and melting them together. The condensed potato soup can be replaced with cream of chicken or mushroom soup with similar results.
Frequently Asked Questions
- → What is the best garnish for cheesy enchilada chili?
Shredded cheese, tortilla chips, Fritos, sour cream, or sliced green onions make excellent garnishes. They add texture and flavor to the dish.
- → Can I substitute the ground beef?
Yes, you can substitute ground turkey or chicken for a lighter option. You can also use a vegetarian meat alternative for a meat-free version.
- → How can I make this chili spicier?
Add diced jalapeños, extra taco seasoning, or a splash of hot sauce to increase the spiciness. Adjust to your taste preferences.
- → Can I make this chili ahead of time?
Yes, this chili stores well. Prepare it up to 2 days ahead, and store covered in the refrigerator. Reheat on the stove or in the microwave.
- → What sides pair well with this chili?
Serve with cornbread, garlic bread, or a fresh green salad for a complete meal. It's also delicious with a dollop of guacamole.