Texas Red Chili with Fry Bread

Texas Red Chili with Fry Bread

You can make this beef stew ahead of time and reheat it. Or you can make it in the slow cooker.

Recipe from Better Homes and Gardens
SERVINGS
6
PREP TIME
35 mins  for chili
TOTAL TIME
1 hr  for Fry Bread

Texas Red Chili with Fry Bread

You can make this beef stew ahead of time and reheat it. Or you can make it in the slow cooker.

Texas Red Chili with Fry Bread
SERVINGS
6
PREP TIME
35 mins  for chili
TOTAL TIME
1 hr  for Fry Bread
Ingredients
  • 2 1/2  pounds boneless beef chuck roast, cut into 3/4-inch cubes
  • 2   tablespoons cooking oil
  • 1   medium onion, chopped (1/2 cup)
  • 4   cloves garlic, minced
  • 2  14 1/2 ounce can diced tomatoes
  • 1  10 1/2 ounce can condensed beef broth
  • 1  10  ounce can enchilada sauce
  • 2  15 - 16  ounce can pinto and/or red kidney beans, rinsed and drained
  • 1/2  cup cold water
  • 1/4  cup cornmeal or masa harina (tortilla flour)
  • 1/4  cup snipped fresh cilantro
  • 1   recipe Fry Bread (see recipe below) or flour tortillas
  • 2   ounces Queso Blanco or Monterey Jack cheese, shredded
Fry Bread
  • 1 1/2  cups all-purpose flour
  • 1/2  cup corn meal
  • 1   teaspoon salt
  • 1/4  teaspoon baking powder
  • 1/4  cup shortening
  • 3/4  cup water
  • 1/3  cup snipped fresh cilantro
  • 1   tablespoon shortening
  •  Additional shortening as needed

Related Video
How to Make Homemade Chili

A favorite on a cold winter's day, this homemade chili recipe will warm you right up. This comfort food is great for parties or as an any time meal.

Directions
1. 
In a 5- to 6-quart Dutch oven brown the meat, half at a time, in hot oil over medium-high heat, cooking the onion and garlic with the second half of meat. Drain off fat. Return all meat to the pan. Stir in the undrained tomatoes, beef broth, and enchilada sauce. Stir in beans. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Uncover and simmer about 30 minutes more or until beef is tender, stirring occasionally.
2. 
In a small bowl stir together the cold water and cornmeal or masa harina. Stir into stew. Cook, uncovered, 10 minutes more or until thickened, stirring frequently. Stir in cilantro just before serving.
3. 
To serve, place Fry Bread in shallow bowls and ladle chili over Fry Bread. Top with shredded cheese. Makes 6 servings.
Fry Bread
1. 
In a 5- to 6-quart Dutch oven brown the meat, half at a time, in hot oil over medium-high heat, cooking the onion and garlic with the second half of meat. Drain off fat. Return all meat to the pan. Stir in the undrained tomatoes, beef broth, and enchilada sauce. Stir in beans. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Uncover and simmer about 30 minutes more or until beef is tender, stirring occasionally.
2. 
In a small bowl stir together the cold water and cornmeal or masa harina. Stir into stew. Cook, uncovered, 10 minutes more or until thickened, stirring frequently. Stir in cilantro just before serving.
3. 
To serve, place Fry Bread in shallow bowls and ladle chili over Fry Bread. Top with shredded cheese. Makes 6 servings.

Equipment

  • Slow Cooker Variation:

    Brown meat, onion, and garlic as directed above; drain off fat. Transfer meat mixture to a 4-1/2- to 6-quart slow cooker. Stir in undrained tomatoes, enchilada sauce, and beef broth. Stir in beans. Cover and cook on high-heat setting for 6 to 7 hours. If using low-heat setting, turn to high-heat setting. In a small bowl stir together 1/2 cup cold water and 1/3 cup cornmeal or masa harina. Stir into stew in cooker. Cover and cook 15 minutes longer. Stir in cilantro just before serving. Serve with Fry Bread and cheese as directed above.

nutrition information

Per Serving: cal. (kcal) 764, Fat, total (g) 27, chol. (mg) 123, sat. fat (g) 7, carb. (g) 71, Monosaturated fat (g) 10, Polyunsaturated fat (g) 5, fiber (g) 9, sugar (g) 8, pro. (g) 56, vit. A (IU) 923, vit. C (mg) 21, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 9, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 81, Cobalamin (Vit. B12) (g) 5, sodium (mg) 1728, Potassium (mg) 1117, calcium (mg) 252, iron (mg) 9, Percent Daily Values are based on a 2,000 calorie diet
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