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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!
- 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)
- Brown meat in oil over stove. Add onion and garlic toward end. Transfer to crock pot.
- Add tomato, enchilada sauce, beans, broth, and spices (to taste). Cook.
- 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.