Cheesy Comfort in a Bowl (Print version)
A creamy enchilada-style chili with ground beef, queso, beans, corn, and green chiles, ready in about 35 minutes.
# Ingredients:
For the chili base
01 -
1 lb (450 g) ground beef
02 -
2 tablespoons taco seasoning
03 -
1/4 cup (60 ml) water
04 -
1 (15 oz) jar salsa con queso dip
05 -
1 (10.5 oz) can condensed potato soup
06 -
1 cup (240 g) sour cream
07 -
1 cup (240 ml) beef broth
08 -
1/2 cup (120 ml) chicken broth
For the mix-ins
09 -
1 (4 oz) can diced green chiles, with juices
10 -
1 cup (145 g) frozen corn
11 -
1 cup (170 g) pinto beans or black beans, rinsed and drained
12 -
Salt and black pepper, to taste
For serving
13 -
1 cup (110 g) shredded Mexican cheese blend, optional
14 -
Tortilla chips or corn chips
15 -
Chopped cilantro, sliced jalapenos, diced avocado, or lime wedges
# Instructions:
01 -
Cook the ground beef in a large Dutch oven over medium heat for 5-7 minutes, breaking it into small crumbles, until no pink remains. Drain excess grease if needed.
02 -
Stir in taco seasoning and water. Cook for 1-2 minutes, stirring often, until the water reduces and the seasoning coats the beef.
03 -
Reduce the heat to medium-low. Add the queso, condensed potato soup, sour cream, beef broth, and chicken broth. Stir until smooth and evenly combined.
04 -
Stir in the green chiles, frozen corn, and rinsed beans. Scrape the bottom of the pot so the creamy base does not stick.
05 -
Bring the chili to a gentle bubble, then reduce the heat to low. Simmer for 12-15 minutes, stirring often, until hot and slightly thickened.
06 -
Taste and adjust with salt and pepper. Ladle into bowls and top with shredded cheese, tortilla chips, cilantro, jalapenos, avocado, or lime as desired.
# Good to know:
01 -
Simmer gently after adding dairy to keep the texture smooth.
02 -
The chili thickens as it sits. Thin leftovers with broth when reheating.
03 -
Use gluten-free labeled packaged ingredients if serving gluten-free eaters.