| 1 |
In a 5 to 6-quart Dutch oven, brown the meat, half at a time, in hot oil over medium-high heat, adding 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. Stir into chili. Cook, uncovered, 10 minutes more or until thickened, stirring frequently. |
| 3 |
To serve, stir in cilantro. Place Fry Bread in shallow bowls and ladle chili over Fry Bread. Top with cheese. |
| 4 |
FRY BREAD: In a large bowl, stir together 1-1/2 cups all-purpose flour, 1/2 cup cornmeal, 1 teaspoon salt, and 1/4 teaspoon baking powder. Use a pastry blender to cut in 1/4 cup shortening until mixture resembles small peas. Add 3/4 cup water and 1/3 cup 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 into a 7-inch circle. In a heavy 10-inch skillet, heat 1 tablespoon shortening or cooking oil over medium heat. Fry one dough circle at a time for 2 to 3 minutes per side on until golden brown, turning once; add additional shortening as needed. If fry breads begin to brown too quickly, reduce heat to medium-low. |
| 5 |
SLOW-COOKER CHILI DIRECTIONS: Brown the meat, onion, and garlic as directed in Step 1; drain off fat. Transfer meat mixture to a 4-1/2 to 6-quart slow cooker. Stir in undrained tomatoes, broth, and enchilada sauce. Stir in beans. Cover and cook on high-heat setting for 6 to 7 hours. In a small bowl, stir together 1/2 cup cold water and 1/3 cup cornmeal. Stir into chili in cooker. Cover and cook for 15 minutes more. Stir in cilantro just before serving. Serve with Fry Bread and cheese as directed in Step 3. |
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