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Grassfed Enchiladas Chili con Carne Recipe

An absolutely delicious way to enjoy our grassfed ground beef – Enchiladas Chili con Carne! This rich, savory chili comes together quickly but benefits from a bit of simmer time to really build the flavors and tenderize the meat. Toasted flour adds a nutty element and thickens the chili to the perfect texture. Cheese lovers, rejoice! These enchiladas are filled with sharp cheddar cheese and topped with it too. I highly recommend shredding your own (or use a food processor with shredder attachment), for the best melty results. Pre-shredded bagged cheese contains powdery agents that prevent caking and also affect melting. 

If there's one salsa recipe I beg you to make, it's this one. These rich, meaty enchiladas really shine with a bright pop of acidity and freshness, and this salsa delivers. Perfectly balanced citrus, spice, and a touch of sweetness – it's made from tomatillos, chiles, a spicy yet fruity habanero pepper, onion, cilantro, lime juice and pineapple chunks. A quick char under the broiler and into the blender – super easy, super worth it. Just plan to make the salsa about an hour ahead to give it time to chill in the fridge. Who's hungry? Let's get cooking!

Serves 4-6


For the Chili con Carne –

  • 1/2 cup all-purpose flour
  • 1 Lb. 1915 Farm Grassfed Ground Beef (or Caveman Blend)
  • Kosher salt 
  • 1 medium yellow onion, finely chopped
  • 1 jalapeño pepper (2 if you like it spicy), stemmed and finely chopped
  • 1 cup canned crushed tomatoes (the Cento brand crushed have the best smooth texture)
  • 3 cloves of garlic, finely minced or grated
  • 3 tbsp chile powder
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 2 cups beef broth (chicken broth works too)

For the Enchiladas – 

  • 6 flour tortillas, fajita sized (feel free to use corn instead if you prefer)
  • 3 cups sharp cheddar cheese, freshly grated (I like a mix of white cheddar and sharp yellow)
  • Cilantro, finely minced, for garnish

For the Salsa –

  • 6 medium tomatillos, peeled, rinsed and quartered
  • 1 Anaheim pepper, stemmed and sliced in half lengthwise
  • 1 poblano pepper,  stemmed and sliced in half lengthwise
  • 1 cup pineapple chunks
  • 1 habanero pepper
  • 2-3 garlic cloves, peeled and lightly smashed
  • Half of a yellow onion, peeled and roughly chopped
  • 1/2 cup cilantro 
  • Juice of 1 lime
  • Kosher salt 


For the Tomatillo Pineapple Salsa – preheat a broiler on high. Cover a small sheet pan in foil and add tomatillos, peppers, garlic cloves, and onion. Roast for about 5 minutes, depending on the strength of your broiler, until beginning to char. Add to a blender or food processor, followed by the cilantro and lime juice, and blend until almost pureed. Add pineapple chunks and a pinch of kosher salt, pulse to roughly blend. Taste and adjust seasoning if needed. Chill salsa in the fridge for at least an hour to allow the flavors to combine.

For the Chili con Carne – place a large heavy skillet or dutch oven over medium-high heat. Add flour and cook, stirring often until it begins to turn golden brown. Remove to a small bowl to cool and set aside. 

Wipe out the skillet and add a splash of olive oil. Let the oil heat through, then add the ground beef. Season with a couple large pinches of kosher salt and let cook a few moments before breaking up with a wooden spoon. Continue to cook until meat is almost completely browned, about 10 minutes.

Next, add the onion and jalapeño and cook until softened, about 10 more minutes. Clear a little space in the middle of the skillet and add the garlic, chile powder, cumin, and oregano. Let the spices toast a few minutes, until fragrant, before stirring to combine. Add in the toasted flour and stir to coat everything. 

Lower heat to medium and stir in the beef broth followed by the crushed tomatoes. Add a couple pinches of kosher salt, reduce heat to low, cover with a lid, and simmer for 45 minutes. Taste and adjust seasoning as needed (and if chili gets too thick, add a splash more broth). 

For the Enchiladas – preheat oven to 425°F. In a 9x13 baking dish or similarly sized casserole dish, add about 1/2 cup of chili con carne and spread to cover bottom of dish. Roll a spoonful of chili and a sprinkle of cheddar cheese in a tortilla and place it seam side down in the pan. Continue rolling until the pan is full and you still have about 1/2 cup chili remaining. Spoon the remaining chili over the rolled tortillas and cover with remaining cheese. 

Bake for 12-15 minutes, until cheese is bubbly and starting to turn golden (broil for a couple minutes toward the end if you'd like). Let enchiladas cool for about 10 minutes  before serving. Garnish with cilantro and tomatillo pineapple salsa – enjoy!

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our grassfed ground beef – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states), which has the option to add-on premium steaks and additional products like our beef & bacon patties!

Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

Adapted from NYT Cooking

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