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2 1/2 lb chuck roast 3/4-inch chunks
2 cans (14.5 oz) diced tomatoes, undrained
1 (10 oz) can enchilada sauce
1 (10 oz) condensed beef broth
2 cans pinto beans or red kidney beans, rinsed and drained
1/2 onion, chopped
4 garlic cloves, minced
2 tablespoons oil
In a Dutch oven brown meat in oil . Stir in the onions and garlic and cook until tender. Add the remaining ingredients. Simmer covered for 1 hour. Uncovered and cook for 30 minutes.
Add mixture of:
1/2 cup water
1/4 cup masa harina
Thicken the chili. Stir in chopped fresh cilantro. Serve with warm flour tortillas and Monterey Jack cheese, shredded.
Note: I add less masa harina because I do not like it very thick.
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