TIGUA INDIAN 'BOWL OF RED'
This chili is renowned for its hotter versions; heavy on the cayenne and chili powder. The masa harina thickens the stew and adds a subtle corn undernote.
Provided by Jennifer Steinhauer
Categories dinner, main course
Time 1h25m
Yield 4 servings (about 6 cups)
Number Of Ingredients 16
Steps:
- In a large pot, heat oil over medium-low heat and sauté onion and garlic until softened, about 5 minutes. Add the beef, raise heat to medium-high and sauté until browned.
- Add chile powder, cumin, sugar, salt, pepper, oregano and cayenne pepper. Stir in the tomato sauce and 1 1/2 cups water. Bring to a boil, then reduce heat to low. Simmer, partly covered, for 1 hour 10 minutes.
- Remove from heat and stir in masa harina mixture. Return to low heat and simmer, stirring occasionally, for 5 minutes. If desired, serve with rice or bread, and sour cream.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 17 grams, Carbohydrate 21 grams, Fat 28 grams, Fiber 7 grams, Protein 54 grams, SaturatedFat 8 grams, Sodium 930 milligrams, Sugar 9 grams, TransFat 0 grams
TIGUA INDIAN DEFINITIVE BOWL OF RED
Make and share this Tigua Indian Definitive Bowl of Red recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a big pot, saute onion and garlic in oil until soft.
- Add in beef; cook until browned.
- Add in salt, sugar, pepper, oregano, cumin, chili powder, cayenne, tomato sauce, and 1 ½ cups water; stir to mix.
- Bring to a boil; decrease heat to a low simmering boil and cook, partially covered, for 1 hour 10 minutes.
- Remove from heat; add in masa harina mixture; return to low heat and cook, stirring occasionally, 5 minutes.
- Serve with beans, rice, or bread on the side: all useful for muffling the heat.
- Also helpful is a tablespoon of sour cream.
Nutrition Facts : Calories 381.7, Fat 20.4, SaturatedFat 6.4, Cholesterol 92.2, Sodium 1097.9, Carbohydrate 16, Fiber 4.2, Sugar 6.8, Protein 35
FRANK X. TOLBERT'S ORIGINAL BOWL OF RED
From the Jamison's Texas Cooking cookbook. "One pundit said that if chili were a religion, A Bowl of Red would be it's bible and Frank X. Tolbert its Moses. This recipe is courtesy of his family and it is the traditional approach to making Texas chili. The first chili cookoff was started by Mr. Tolbert in 1967 between Texas chili master Wick Fowler and Midwest humorist H. Allen Smith. Smith had been brazen enough to write "Nobody Knows More About Chili than I Do", which debunked Texas red. Mr. Tolbert tested Smith's recipe and declared it "a chili-flavored low-torque beef and vegetable soup." That led to the first World's Championship Chili Cookoff, in Terlingua, Texas, a high-noon event that ended in a draw. The first judge voted for "Soupy" Smith, the second judge voted for Fowler's entry. The last judge took a bite of Smith's chili, feigned convulsions, and fell to the floor. When he regained his voice he declared that the Midwestwern chili had paralyzed his taste buds and left him unable to vote, forcing a draw."
Provided by Miss Annie
Categories One Dish Meal
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Break off the stems of the chiles, and remove the seeds.
- Place chiles in a small saucepan and cover them with water.
- Simmer for 30 minutes.
- Purée the chiles in a blender with a tiny bit of cooking liquid to make a smooth, thin paste.
- Use as little liquid as possible, unless you want the chili to be soupy.
- Pour the chile purée into a Dutch oven or large, heavy pan.
- In a heavy skillet, sear the meat in two batches with the beef suet until the meat is gray.
- Transfer each batch to the chile purée, then pour in enough of the chile cooking liquid to cover the meat by about 2 inches.
- Bring the chili to a boil; reduce heat to a simmer.
- Cook for 30 minutes.
- Remove the chili from the heat, and stir in the rest of the ingredients.
- Return chili to the heat, cover and resume simmering for 45 minutes, keeping the lid on except to stir just occasionally.
- (Too much stirring tears up the meat) Add more chile liquid only if you think the mixture will burn otherwise.
- After 45 minutes, you may add the masa harina, if you wish.
- The masa adds a subtle, tamale-like taste, but it also thickens the chili.
- Cover the chili again and simmer for another 30 minutes.
- Do a lot of tasting to see if seasoning suits you.
- Add more seasonings as you like, but go easy on the oregano to avoid ending up with a spaghetti sauce flavor.
- Take the chili off the heat, and refrigerator overnight.
- Skim as much fat as you wish from the chili before reheating it.
- Serve hot.
COWBOY POETRY CHILI
Make and share this Cowboy Poetry Chili recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven; add in garlic; cook until soft.
- Add in lamb; cook until browned; drain off excess fat.
- In a food processor or blender, puree the tomatillos; add to the pot along with cumin, jalapeno powder, chili powder, cilantro, sugar, salt, lemon juice, parsley, and 2 cups water.
- Bring to a boil; cook at a slow boil for 30 minutes, partially covered.
- Add in beans; cook 10 minutes; add masa harina mixture; cook 7 minutes; remove from heat.
- This chili is on the soupy side even when bound with the masa harina.
- It is best served in soup bowls and topped with crusty cubes of garlic bread that can be used to sop up the good juices.
Nutrition Facts : Calories 664.5, Fat 42.3, SaturatedFat 16.4, Cholesterol 110.4, Sodium 1458.6, Carbohydrate 38.5, Fiber 7.7, Sugar 9.9, Protein 34.1
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