Cheesy Beef Enchilada Chili

Main Ingredients

• 2 lbs ground beef, pork, or turkey, or a mix

• 1 large onion, diced

• 3 cloves garlic, minced

• 1 green bell pepper, diced

• 1 jalapeno pepper, diced

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can kidney or pinto beans, drained and rinsed

• 1 (15 oz) can corn, drained

• 2 (10 oz) cans red enchilada sauce

• 1 (14.5 oz) can fire-roasted diced tomatoes

• 1 (6 oz) can tomato paste

• 2 cups beef broth

• 2 tbsp BK’S Bar-Ba-Chew Rubs Championship Chili Seasoning

• 1 tbsp BK’S Bar-Ba-Chew Rubs Barbacoa/Carnitas Seasoning, or 1 more tbsp Chili Seasoning

• 2 cups shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 6 corn tortillas, cut into strips

Garnishes (optional)

• Chopped cilantro

• Sliced jalapeños

• Sour cream

• Diced avocado

• Lime wedges

Instructions:

• Brown the Beef

In a large Dutch oven or heavy pot, cook the ground meat over medium-high heat until browned. Drain excess fat if necessary.

• Sauté Vegetables

Add diced onion, garlic, and bell peppers to the pot. Cook for 5–7 minutes until softened and fragrant.

• Season the Base

Stir in BK’S Bar-Ba-Chew Rubs Championship Chili Seasoning and Barbacoa/Carnitas Seasoning. Cook for 1–2 minutes to bloom the spices.

• Add Liquids and Beans

Mix in enchilada sauce, diced tomatoes, tomato paste, and beef broth. Stir well to combine. Add black beans, pinto/kidney beans, and corn.

• Simmer

Bring to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, stirring occasionally, until thickened and flavors meld.

• Add Tortilla Strips and Cheese

Stir in tortilla strips and 1½ cups of the cheddar and Monterey Jack cheeses. Simmer for another 5 minutes until the tortillas soften and the chili becomes creamy.

• Finish and Serve

Ladle into bowls and top with remaining cheese. Garnish with cilantro, jalapeños, sour cream, avocado, and lime wedges as desired.

Serving Suggestions

Serve with warm flour or corn tortillas, a side of Mexican rice, or over baked potatoes for a hearty twist.