This chili can be served as a dip. After step 2, reduce the heat to low and stir in the cheese; continue to stir until the cheese is melted. Reduce the heat setting to warm. Serve with baked corn tortilla chips.
INGREDIENTS | SERVES 6
- 1 ½-pound boneless beef chuck roast, cut into bite-sized pieces
- 1 15-ounce can pinto and/or red kidney beans, rinsed and drained
- 1 14 ½-ounce can diced tomatoes, undrained
- 1 10 ½-ounce can condensed beef broth
- 1 10-ounce can enchilada sauce
- 1 large yellow onion, chopped
- 2 teaspoons bottled minced garlic
- ½ cup water
- 2 ½ tablespoons fine cornmeal
- 2 tablespoons fresh cilantro, snipped
- 2 ounces queso blanco or Monterey jack cheese, shredded
Add the beef, beans, tomatoes, broth, enchilada sauce, onion, and garlic to a 4-quart slow cooker. Cover and cook on low for 8 hours.
In a small bowl, whisk the water and cornmeal together; stir into the chili. Cover and cook on high for an additional 15 to 30 minutes, or until the chili is thickened.
Top each serving with the snipped cilantro and cheese.