Casa Corona Enchilada Chili

Enchilada chili in a bowl

On a cold night, warm afternoon lunch, middle of the week dinner, Saturday movie night or just because you need something fast and tasty, chili is one of America’s quintessential go to dinner recipes.

Its versatility is the very reason that chili is as unique as the people that make it. Some recipes are fussed over for hours and placed into grand competitions while other folk are happy enough to open a can from the pantry and dig in.

Interestingly, chili isn’t a one pot dish that slowly evolved through time to today’s present known version, it’s in fact a very old recipe.

Lithograph of San Antonio circa 1886

Chili’s roots go back to early settlers from the Canary Island’s bringing with them this delicious dish when they immigrated to San Antonio in the early 18th century.

Canarian American’s had been sharing their culture since as early as 1569 arriving first in Florida. By the late 19th century, chili had grown in popularity across the west, was featured during the 1893 Chicago World’s Fair and later was named the state dish of Texas in 1977.

Generally, making chili is also making a time commitment that sometimes we just don’t have. Working late is enough to halt any serious endeavor. But that shouldn’t be a reason to head to bed without dinner when you have our Casa Corona enchilada sauces on hand.

Our red and green sauces are from our family recipe’s, handed down over generations. Today they’re our tasty history that we share with everyone. Casa Corona Red Enchilada sauce: harvested red chile’s blended with the spices that make a perfect base ingredient for a quick chili. A one pot dinner done and ready in under an hour.

time on a plate at a dinner serving

Here we go!


  • 1 lean (at least 80%) ground beef or ground turkey
  • 1 medium onion, chopped (1/2 cup)
  • 3 cloves of garlic
  • 1 can (14.5 oz.) diced tomatoes undrained
  • 1 Jar (16 oz.) Casa Corona Red Enchilada Sauce
  • 1 ½ cups frozen whole kernel corn (from 1-lb bag)
  • 1 can (15 oz.) kidney beans drained and rinsed
  • 1 can (15 oz.) black beans drained and rinsed
  • ½ cup chicken stock
  • 1 cup corn chips, if desired
  • buns (optional)
  • Cheddar cheese (optional)
  • Garlic seasoning (optional)

Grab a saucepan that’s at least 4 quarts, add some oil then once heated add meat, onion, garlic and cook over medium heat. Cook until browned and the onions are translucent.

Stir in the diced tomatoes together with Casa Corona Red Enchilada Sauce and corn. Heat mixture to boil and then reduce to a simmer and cook for 10 minutes, stirring occasionally. Add cans of black and kidney beans with ½ cup of chicken stock. Cook for another 30 minutes.

Ideally, you’ll want to eat this with a bun that’s certainly optional, when push comes to shove a spoon is fine enough. But if you have buns on hand, give them a toasting and spread a little margarine or butter then sprinkle garlic powder over top. Garnish chili bowls with shredded cheddar cheese and /or corn chips.

Enchilada Chili in a bowl 

Now you’ve got dinner done and you’re still on time for bed. That’s the convenience of Casa Corona Enchilada Sauces.

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