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Texas Chili




Source of Recipe


crisco.com






Recipe Introduction


Chase away winter's chill with this satisfying chili.





List of Ingredients



• 4 T corn oil
  
• 2 lbs boneless chuck roast, cut into 1" cubes
  
• 1 large onion, chopped
  
• 4 cloves garlic, minced
  
• 1 tsp cumin
  
• 1 T chili powder
  
• 1/4 tsp crushed red pepper flakes
  
• 2 (14 1/2 oz) cans diced tomatoes
  
• 1 (14 1/2 oz) can beef broth
  
• 1 (10 oz) can enchilada sauce
  
• 2 (15 oz) cans red kidney beans, rinsed and drained
  
• 1/2 cup water
  
• 1/4 cup masa harina, optional
  
• salt and pepper, to taste
  
• 3 T fresh cilantro, minced
  
• 1/2 cup monterey jack cheese, shredded
  






Instructions



1. In a large Dutch oven, heat oil over medium high heat. Add cubed meat in batches, cooking until brown. Add onion and garlic with last batch of meat; drain.
   
2. Return meat, onion, and garlic to pot. Add cumin, chili powder and crushed red pepper flakes. Stir in tomatoes, beef broth, enchilada sauce and beans; bring to a boil.
   
3. Reduce heat; simmer, covered for 1 hour, stirring occasionally. Simmer 30 minutes, uncovered, or until meat is tender. In a small bowl, mix optional masa harina with water; stir into chili. Cook 10-15 minutes more, stirring frequently. Season to taste with salt and pepper. Ladle into serving bowls; garnish with cilantro and shredded cheese.
   






Final Comments


Serves 8