Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet cook meat, half at a time, in hot oil over medium-high heat until brown. Drain off fat. Transfer all meat to a 5- to 6-quart slow cooker. Stir in beans, tomatoes, beef broth, enchilada sauce, onion, and garlic.
Cover and cook on high-heat setting for 6 to 7 hours or on low heat setting for 10 to 12 hours.
In a small bowl, stir together the water and cornmeal; stir into meat mixture. Cover and cook for 15 minutes more.
To serve, stir cilantro into meat mixture. If desired, place Fry Bread in shallow bowls. Ladle chili over bread. Top with shredded cheese. Makes 8 servings.
In large bowl, combine flour, cornmeal, salt, and baking powder. Using pastry blender, cut in shortening until mixture is pea-size. Add water and cilantro; stir just until dough forms ball (dough will be slightly sticky). Divide dough into eight portions. On floured surface, roll each portion into a 5- to 6-inch circle. In heavy 10-inch skillet, heat 1 tablespoon shortening over medium heat. Fry one dough circle at a time for 4 to 6 minutes or until golden, turning once. Add additional shortening as needed. If fry breads begin to brown too quickly, reduce heat to medium-low. Makes 8.