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Prep time
15 minutes
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Cook time
40 minutes
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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
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Ingredients
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2 tablespoons
extra-virgin olive oil
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1 pound
85% lean ground beef
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1
yellow onion, chopped
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Kosher salt and freshly ground black pepper
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1 tablespoon
chili powder
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1
28-ounce can diced tomatoes
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1
10-ounce can enchilada sauce
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1
8-ounce can tomato sauce
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1
15-ounce can black or pinto beans, rinsed and drained (optional)
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Sour cream, diced avocado, and sliced chiles, for serving
Directions
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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.
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