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

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

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

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker