Cheesy Enchilada Chili – A Warm, Hearty Comfort Dish!

In a large pot or Dutch oven, heat a tablespoon of oil over medium heat.
Add the ground beef, breaking it up as it cooks. Cook until browned and fully cooked through.
Drain any excess fat, then add the diced onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
Add the Beans and Tomatoes:

Stir in the kidney beans, black beans, enchilada sauce, diced tomatoes with green chilies, and beef broth.
Season with cumin, chili powder, paprika, salt, and pepper. Stir to combine.
Simmer:

Bring the chili to a boil, then reduce the heat to low and let it simmer for 20–25 minutes, stirring occasionally, to allow the flavors to meld together.
Add the Cheese:

Once the chili has thickened, stir in the shredded cheddar cheese until melted and incorporated. Adjust seasoning as needed.
Serve:

Ladle the chili into bowls and top with a dollop of sour cream, chopped green onions, and crushed tortilla chips for added crunch.
Serving and Storage Tips: