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Prep 20 mins
Cook 3 hrs
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.
Loved it.. Made it without beans for mu picky family.. and used my favorite spice company from Texas called Pendery's. best chili spices out there IMHO. Website is not great but their products are awesome. penderys.com