When you make chili, you can just eat it out of a bowl, but you can also use it to make other things, including some really tasty chili enchiladas. All you need is a couple of extra ingredients to make a different take on chili for dinner!
- 1 lb ground beef
- 3 tbsp olive oil
- 2 cups red onions, chopped
- 6 garlic cloves, minced
- 2 tbsp cumin
- 2 tsp salt
- 1 tsp pepper
- 2 tbsp garlic powder
- 2 tbsp chili powder
- 1 cup chicken broth
- 32-oz can kidney beans, drained
- 15-oz can black beans, drained
- 29-oz can tomato sauce
- 29-oz can diced tomatoes
- 5 cups bell peppers, chopped
- 2 jalapeno peppers, chopped
- ½ cup vegetable oil
- 10-ounce package of corn tortillas
- 1 1/2 cups shredded cheddar cheese plus 1/2 cup for the topping
- Preheat your oven to 350 degrees Fahrenheit. Put a pot on the stove over medium heat. Add the olive oil and garlic to the pot and let it cook for 2 minutes. Then, add the chopped onion and cook it until it’s well browned.
- Add the meat to the pot, break it up, and cook it until it’s done.
- Add the peppers, beans, spices, broth, and tomato products. Stir everything together really well.
- Bring the mixture to a boil. Then, turn down the heat and simmer it for about a half-hour.
- While the chili is simmering, warm the vegetable oil in a small skillet. Using a pair of tongs, dip your tortillas into the oil one at a time to warm both sides, then sprinkle each with cheddar cheese down the center and roll them up. Place the rolled-up tortillas side-by-side in a baking dish with the seam sides down.
- Once you’ve filled all of the tortillas and put them all in the pan, pour the chili over them and top with the remaining shredded cheese.
- Bake your enchiladas for about 20 minutes or until the cheese is bubbly.