Texas Chili

Submitted by Rookie with a few B

"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!"

 

• Ready In: 3hrs 20mins
• Ingredients: 14
• Serves: 4

ingredients

• 59.16 ml vegetable oil
• 907.18 g boneless chuck roast (cubed. I used half that)
• 1 large onion (chopped)
• 4 garlic cloves (minced)
• 9.85 ml cumin (or to taste)
• 14.79 ml chili powder (or to taste)
• 4.92 ml cayenne pepper (to taste) or 4.92 ml red pepper flakes (to taste)
• 411.06 g can diced tomatoes
• 411.06 g can beef broth
• 283.49 g can enchilada sauce
• 2 (850.48 g) can black beans (rinsed, drained. Or soaked from dry)
• salt and pepper (I skipped the salt)
• 59.14 ml masa harina flour
• 236.59 ml 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.

Reviews

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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