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Prep time: 30 minutes Cook time: 90 minutes Serves 84 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 1/2 cup water 1/4 cup masa harina (tortilla flour ), optional Salt and pepper to taste 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 optional masa harina with water; stir into chili. Cook 10-15 minutes more, stirring frequently. Season to taste with salt and pepper. Ladle into serving bowls; garnish with cilantro and shredded cheese. * Or your favorite Crisco Oil |
