Texas Chili

Prep Time: 30 min Cook Time: 1 hrs 30 min Makes: 8 servings

Ingredients

• 4 tablespoons Crisco® Pure Corn Oil
• 2 pounds boneless chuck roast, cut into 1-inch pieces
• 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 oz.) cans diced tomatoes
• 2 (14 1/2 oz.) cans beef broth
• 1 (10 oz.) can enchilada sauce
• 2 (15 oz.) cans red kidney beans, rinsed and drained
• 1/4 cup masa harina (optional), plus 1/2 cup water
• Salt and pepper
• 3 tablespoons fresh cilantro, minced
• 1/2 cup shredded Monterey Jack cheese

Preparation Directions

1. 1.
   HEAT oil in large Dutch oven over medium-high heat. Add cubed meat in batches, cooking until brown.
2. 2.
   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.
3. 3.
   STIR in tomatoes, beef broth, enchilada sauce and beans, bringing to a boil.
4. 4.
   REDUCE heat. Simmer 1 hour, covered, stirring occasionally.
5. 5.
   SIMMER 30 minutes, uncovered, or until meat is tender.
6. 6.
   MIX masa harina with water in small bowl, if desired. Stir into chili. Cook an additional 10 to 15 minutes, stirring frequently.
7. 7.
   SEASON to taste with salt and pepper. Ladle into serving bowls. Garnish with cilantro and shredded cheese.