Texas Chili

Prep Time: 20 Minutes

Cook Time: 180 Minutes

Ready In: 200 Minutes

Servings: 6

A thickened chili made with stew meat and fresh cilantro. Adapted from a chili cookbook, with some homespun variations. Hope you like this one as much as I do!

Ingredients:

4 tablespoons vegetable oil

2 lbs boneless chuck roast (cubed. i used half that)

1 large onion (chopped)

4 garlic cloves (minced)

2 teaspoons cumin (or to taste)

1 tablespoon chili powder (or to taste)

1 teaspoon cayenne pepper (to taste) or 1 teaspoon red pepper flakes (to taste)

1 (14 1/2 ounce) can diced tomatoes

1 (14 1/2 ounce) can beef broth

1 (10 ounce) can enchilada sauce

2 (15 ounce) cans black beans (rinsed, drained. or soaked from dry)

salt and pepper (i skipped the salt)

1/4 cup masa harina flour

1 cup fresh cilantro (1 bunch, minced)

Directions:

1. Brown meat in oil over stove. Add onion and garlic toward end. Transfer to crock pot.
2. Add tomato, enchilada sauce, beans, broth, and spices (to taste). Cook.
3. A half hour before serving add the masa (it thickens the chili – a corn flour used to make tortillas, find it in the ethnic section). Add the cilantro last. You may choose leave some out for garnish.

By RecipeOfHealth.com