We are some chili lovin’ fools in this house but we get tired of the same ole recipe even though it is delicious.
Variety is the spice of life, right? So I’m always on the look out for new chili recipes to try. This one caught my eye awhile ago and I made some tweaks so it would fit our taste.
The kids enjoyed it and Matt raved about it. I loved that it was a quick dinner on a busy night.
Spicy Mexican Enchilada Chili
Ingredients
- 1 lb ground beef
- 1 Tbsp chili powder
- 1/2 cup onion, diced
- 1 can (14 oz) spicy red pepper diced tomatoes
- 1 can (10oz) medium enchilada sauce
- 1 bag (10oz) frozen sweet corn
- 1 can (15oz) mild chili beans, undrained
- pinch red pepper flakes, to taste
- tortilla strips, sour cream, shredded cheese to garnish
Instructions
- Cook ground beef and onions; drain.
- Add chili powder, tomatoes, enchilada sauce, corn, beans and red pepper flakes.
- Reduce heat to low and cook 15-20 minutes.
- Garnish with toppings.
Ingredients:
1 lb ground beef
1 Tbsp chili powder
1/2 cup onion, diced
1 can (14 oz) spicy red pepper diced tomatoes
1 can (10oz) medium enchilada sauce
1 bag (10oz) frozen sweet corn
1 can (15oz) mild chili beans, undrained
pinch red pepper flakes, to taste
tortilla strips, sour cream, shredded cheese to garnish
Directions:
1. Cook ground beef and onions; drain.
2. Add chili powder, tomatoes, enchilada sauce, corn, beans and red pepper flakes.
3. Reduce heat to low and cook 15-20 minutes.
4. Garnish with toppings.
As I said above, this was a quick dinner to get on the table. I even cooked the ground beef the night before so I could just toss the chili together on the stove top when we rushed in the house at 6pm. 20 minutes later we were sitting down to a delicious meal.