Slow Cooker Beef Enchilada Chili

 Slow Cooker Beef Enchilada Chili has great enchilada flavors and is amazing served with tortilla chips!

I was craving chili this week and wanted to make something different from my usual go-to chili recipes. This recipe has red enchilada sauce as a base and uses beef stew meat instead of ground beef. I loved the way this turned out, the sauce had an amazing flavor after cooking all day and the beef was nice and tender.

I love stewed tomatoes in chili. A family friend Janet got me started on that years ago. Janet would carefully cut the stewed tomatoes with a paring knife in her hands before adding to the pot. I throw them in whole and use a wooden spoon to smash them after the chili has cooked. I think the stewed tomatoes add more flavor than diced canned tomatoes.

I had so much extra time during the day since this chili takes 9 hours to cook that I made homemade tortilla chips. If you don’t want to make homemade chips, find a Hispanic brand of tortilla chips, to me they taste more homemade or like what restaurants serve.

Many more Slow Cooker Chili Recipes here:

• Slow Cooker V8 Chili
• Slow Cooker Vegetarian Chili
• Slow Cooker No Bean Texas Chili
• Slow Cooker Venison Chili
• Slow Cooker Steakhouse Chili
• Slow Cooker Copycat Wendy’s Chili
• Slow Cooker Low Carb Beef and Bacon Chili

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Slow Cooker Beef Enchilada Chili

5 from 2 votes

This isn't your ordinary chili with an enchilada sauce base and meaty chunks of beef.

Print Pin Rate

Course: Soup

Cuisine: Fusion, Mexican

Keyword: beef enchilada chili

Prep Time: 15 minutes

Cook Time: 9 hours

Total Time: 9 hours 15 minutes

Servings: 8

Calories: 222kcal

Author: Sarah Olson

Equipment Needed:

• ▢
  Slow Cooker – 5 quart or larger

Ingredients:

• ▢ 2 lbs. beef stew meat 1.5 – 2 lbs.
• ▢ 2 Tbsp. chili powder
• ▢ 1/2 tsp. salt
• ▢ 1/4 tsp. pepper
• ▢ 1/2 tsp. oregano
• ▢ 2 tsp. garlic minced
• ▢ 1/8 cup cilantro chopped
• ▢ 1 cup red onion diced
• ▢ 30 oz. Mexican Style stewed tomatoes (Two-15-oz. cans)
• ▢ 19 oz. enchilada sauce
• ▢ 30 oz. pinto beans (Two-15-oz. cans); drained

Options for Serving

• ▢ tortilla chips
• ▢ Colby Jack cheese
• ▢ Fresh avocado

US Customary – Metric

Instructions:

• Add everything to the slow cooker and stir.
• Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
• When the cooking time is up, and if desired, break up the tomatoes if they are still whole. (see notes)
• Serve with tortilla chips and cheese if desired.
• Enjoy!

How to Video:

Recipe Notes:

Stewed tomatoes will easily break up by pressing them against the side of the slow cooker with a wooden spoon.

Nutrition:

Calories: 222kcal | Carbohydrates: 43g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 999mg | Potassium: 752mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1242IU | Vitamin C: 12mg | Calcium: 100mg | Iron: 4mg

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