Prep Time 30 min
Cook Time 1 Hr 30 Min
Servings 8
Difficulty Easy

Ingredients

  • 4 tbsps. Crisco® Pure Corn Oil
  • 2 lbs. boneless chuck roast
  • 1 large onion
  • 4 cloves garlic
  • 1 tsp. cumin
  • 1 tbsp. chili powder
  • 1/4 tsp. crushed red pepper flakes
  • 2 (14 1/2 oz.) cans diced tomatoes
  • 2 (14 1/2 oz.) cans reduced sodium beef broth
  • 1 (10 oz.) can enchilada sauce
  • 2 (15 oz.) cans red kidney beans
  • 1/4 cup masa harina
  • Salt and pepper
  • 3 tbsps. fresh cilantro
  • 1/2 cup shredded Monterey Jack cheese

Directions

  • Step 1

    HEAT oil in large Dutch oven over medium-high heat. Add cubed meat in batches, cooking until brown.

  • Step 2

    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.

  • Step 3

    STIR in tomatoes, beef broth, enchilada sauce and beans, bringing to a boil.

  • Step 4

    REDUCE heat. Simmer 1 hour, covered, stirring occasionally.

  • Step 5

    SIMMER 30 minutes, uncovered, or until meat is tender.

  • Step 6

    MIX masa harina with water in small bowl, if desired. Stir into chili. Cook an additional 10 to 15 minutes, stirring frequently.

  • Step 7

    SEASON to taste with salt and pepper. Ladle into serving bowls. Garnish with cilantro and shredded cheese.

Serving size
(1/8 of recipe)

  • Calories 270
  • Calories from Fat90g
  • Total Fat 11g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 800mg
  • Potassium 0mg
  • Total Carbohydrates 33g
  • Dietary Fiber 9g
  • Sugars 6g
  • Protein 13g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet