-
Prep time
15 minutes
-
Cook time
40 minutes
-
Serves
6
Author Notes
One secret ingredient will take your pot of chili to the next level - enchilada sauce! This classic beef chili is simmered with spices and tomatoes and served with all the fixin's. —Riley Wofford
Ingredients
-
2 tablespoons
extra-virgin olive oil
-
1 pound
85% lean ground beef
-
1
yellow onion, chopped
-
Kosher salt and freshly ground black pepper
-
1 tablespoon
chili powder
-
1
28-ounce can diced tomatoes
-
1
10-ounce can enchilada sauce
-
1
8-ounce can tomato sauce
-
1
15-ounce can black or pinto beans, rinsed and drained (optional)
-
Sour cream, diced avocado, and sliced chiles, for serving
Directions
-
Heat oil in a large saucepan over medium-high heat. Add ground beef, onion, 1/2 teaspoon salt, and a pinch of pepper. Cook, breaking up meat with the back of a spoon, until cooked through, 6 to 8 minutes. Add chili powder; cook 1 minute. Add tomatoes, enchilada sauce, and tomato sauce; bring to a boil, then reduce heat and simmer, partially covered, until thickened slightly, 25 to 30 minutes. Stir in beans, if using, and cook until warmed through, about 2 minutes. Serve chili with sour cream, avocado, and chiles.
See what other Food52ers are saying.