Slow Cooker Beef Enchilada Chili
6 Comments Feb 27, 2017
Updated Jun 11, 2025
This post may contain affiliate links. Please read our disclosure policy.
This hearty chili is packed with bold enchilada flavor and slow-cooked beef that melts in your mouth and great with chips!
If you can’t get enough recipes with enchilada sauce in them, also try my chicken enchilada pasta or Lazy Enchiladas.
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.
Key Ingredients
Beef Stew Meat – Cooks low and slow until it’s tender and full of flavor.
Enchilada Sauce – Gives the chili its bold, saucy base.
Mexican-Style Stewed Tomatoes – Adds richness and a hint of sweetness.
Pinto Beans – Hearty and protein-packed, they help bulk up the chili.
Chili Powder & Garlic – A punch of seasoning that ties everything together.
Cilantro & Red Onion – Fresh flavor with just a little bite.
Variations
Use ground beef instead of beef stew meat, be sure to brown and crumble it first.
Swap pinto beans for black beans or kidney beans if preferred.
Add diced green chiles or jalapeños for extra heat.
Stir in a can of corn toward the end for color and sweetness
Green enchilada sauce is a great choice to change up the recipe.
Best Ways to Serve
Ladle into bowls and top with Colby Jack cheese, fresh avocado, and tortilla chips for crunch.
Serve with warm cornbread or a side (or flour tortillas) of rice to make it stretch further.
We like to store in small containers so we can do grab and go lunches.
Slow Cooker Beef Enchilada Chili
How to Video
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
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!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Many more Slow Cooker Chili Recipes here:
Creamy and comforting, Slow Cooker White Chicken Chili combines tender chicken, white beans, and green chiles for a cozy meal.
For a classic, hearty dish, this Crockpot Chili features ground beef, beans, and a rich tomato base with a flavorful blend of spices.
Skip the drive-thru and recreate the fast-food favorite at home with this Copycat Wendy’s Chili, packed with ground beef, beans, and veggies.
Thick, zesty, and full of flavor, this Hot Dog Chili makes the perfect topping for grilled hot dogs or chili cheese fries.
Also, can I use ground beef instead of stew beef?
I don’t wish to buy a lot of individual spices since I am not living in my own home, so can I use a packaged chili mix with this? If so, how many would I need? Thanks, Jody
so easy and quick to make and soooooo good
Looks delicious. Can I make it stove top
I don’t see why not, though when cooking things like this on the stove top you may have add more liquid for some will evaporate off.
Often wondered as to how it would match the usual process. .Taste is excellent, flavor and heat develop well. Time saver to boot.