Enchilada Chili

Fresh cilantro should top each serving. If you’re using freeze-dried cilantro, add a tablespoon to the slow cooker near the end of the cooking time and stir it into the chili.

Serves 8

Ingredients:

• 2 pounds boneless beef chuck roast, cut into bite-sized pieces
• 1 (15-ounce) can pinto and/or red kidney beans, rinsed and drained
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (10 ½-ounce) can condensed beef broth
• 1 (10-ounce) can enchilada sauce
• 1 large onion, peeled and chopped
• 2 cloves of garlic, peeled and minced
• 1 cup water
• 4 tablespoons fine cornmeal or masa harina (corn flour)
• 2 tablespoons fresh cilantro, minced
• 1 cup (4 ounces) Queso Blanco or Monterey jack cheese, grated

1. Add the beef, beans, tomatoes, broth, enchilada sauce, onion, garlic, and water to the slow cooker. Cover and cook on low for 8 hours.
2. In a small bowl, whisk the cornmeal together with enough cold water to make a paste; stir some of the liquid from the slow cooker into the cornmeal paste and then whisk it into the chili. Cook and stir on high for 15–30 minutes or until chili is thickened and the raw cornmeal taste is cooked out of the chili.
3. Top each serving with minced cilantro and grated cheese.

Enchilada Chili Dip

To serve this chili as a dip, after Step 3, reduce the heat to low and stir in the cheese; continue to stir until cheese is melted. Reduce the heat setting to warm. Serve with baked corn tortilla chips. (According to your tastes, you may wish to increase the amount of cheese.)