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

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Servings: 6
Prep Time: 35 mins  for chili
Total Time: 1 hr  for Fry Bread
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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

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 large bowl stir together all-purpose flour, corn meal, salt, and baking powder. With a pastry blender cut in shortening until mixture is the consistency of small peas. Add water and snipped fresh cilantro all at once and stir just until dough forms a ball (dough will be slightly sticky). Divide dough into 6 portions. On a floured surface, roll each portion to a 7-inch circle. In a heavy 10-inch skillet heat shortening over medium heat. Fry one dough circle at a time for 2 to 3 minutes per side or until golden brown, turning once; add additional shortening as needed. If fry breads begin to brown too quickly, reduce heat to medium-low.

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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