Texas Chili

Name: Texas Chili
Ingredients: 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); 14 cup masa harina flour; 1 cup fresh cilantro (1 bunch, minced)

14 ingredients

8 steps

Ingredients

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)
14 cup masa harina flour
1 cup fresh cilantro (1 bunch, minced)

Directions

1

Brown meat in oil over stove.
2

Add onion and garlic toward end.
3

Transfer to crock pot.
4

Add tomato, enchilada sauce, beans, broth, and spices (to taste).
5

Cook.
6

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).
7

Add the cilantro last.
8

You may choose leave some out for garnish.