The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
tjournal@windstream.net
Texas Red Chili
* 2 1/2 pounds boneless chuck roast, cut into 3/4 inch cubes
*
2 tablespoons cooking oil
*
1 medium onion, chopped
*
4 cloves garlic, minced
*
2 – 14 1/2 ounce canes diced tomatoes, undrained
*
1 – 10 1/2 ounce can condensed beef broth
*
1 – 10 ounce can enchilada sauce
*
2 – 15 to 16 ounce cans pinto and/or red kidney beans, rinsed and drained
*
1/2 cup cold water
*
1/4 cup cornmeal or Masa Harina (corn tortilla flour)
*
1/4 cup snipped fresh cilantro
*
2 ounces Monterey Jack cheese, shredded
In a 5 to 6 quart Dutch oven brown beef cubes, half at a time, in hot oil over medium - high heat, adding onion and garlic with second half of meat.
Drain off fat. Return meat to pan.
Stir in undrained tomatoes, beef broth, and enchilada sauce. Stir in beans.
Bring to boiling; reduce heat. Simmer, covered for 1 hour, stirring occasionally.
Uncover chili; simmer about 30 minutes more or until beef is tender, stirring occasionally.
In a small bowl stir together the cold water and cornmeal. Stir into stew. Cook, uncovered, 10 minutes more or until thickened, stirring frequently.
Stir in cilantro just before serving.
To serve, Place Fry Bread in bowls, Ladle chili over Fry Bread.
Top each serving with some of the cheese.
Slow cooker variation: Brown the meat, onion and garlic as directed; drain off fat. Transfer meat mixture to a 4 1/2 to 6 quart slow cooker.
Stir in undrained tomatoes, beef broth, and enchilada sauce. Stir in beans.
Cover and cook on high-heat setting for 6 to 7 hours.
In a small bowl stir together 1/2 cup cold water and 1/3 cup cornmeal. Stir into stew in cooker.
Cover and cook on high-heat setting for 15 minutes longer. Stir in cilantro just before serving.
Serve with Fry Bread and cheese.
Tip: Cornmeal thickens this chili. You can make the chili ahead of time and reheat it over low heat, stirring frequently so the cornmeal does not settle to the bottom of the pot.
