Thursday, June 14, 2007
4 tablespoons CRISCO Corn Oil *
2 pounds boneless chuck roast, cut into 1-inch cubes
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon cumin
1 tablespoon chili powder
1/4 teaspoon crushed red pepper flakes
2 14-1/2 ounce cans diced tomatoes
1 14-1/2 ounce can beef broth
1 10-ounce can Enchilada Sauce
2 15-ounce cans red kidney beans, rinsed and drained
1/4 cup masa harina and 1/2 cup water, optional
Salt and Pepper
3 tablespoons fresh cilantro, minced
1/2 cup Monterey Jack cheese, shredded
In a large Dutch oven, heat CRISCO Oil over medium-high heat. Add cubed meat in batches, cooking until brown.
Add onion and garlic with last batch of meat; drain. Return meat, onion and garlic to the pot.
Add cumin, chili powder and crushed red pepper flakes.
Stir in tomatoes, beef broth, enchilada sauce and beans; bring to a boil.
Reduce heat; simmer, covered, for 1 hour, stirring occasionally.
Simmer 30 minutes, uncovered, or until meat is tender.
In a small bowl, mix masa harina with water, if desired; stir into chili. Cook 10 to 15 minutes more, stirring frequently.
Season to taste with salt and pepper. Ladle into serving bowls; garnish with cilantro and shredded cheese.