• 3 Ratings

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

Source: Better Homes and Gardens
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Texas Red Chili with Fry Bread

Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • To serve, place Fry Bread in shallow bowls and ladle chili over Fry Bread. Top with shredded cheese. Makes 6 servings.

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 Facts (Texas Red Chili with Fry Bread)

764 calories; 27 g total fat; 7 g saturated fat; 5 g polyunsaturated fat; 10 g monounsaturated fat; 123 mg cholesterol; 1728 mg sodium. 1117 mg potassium; 71 g carbohydrates; 9 g fiber; 8 g sugar; 56 g protein; 923 IU vitamin a; 21 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 81 mcg folate; 5 mcg vitamin b12; 252 mg calcium; 9 mg iron;

Fry Bread

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0