Texas Bowl of Red

Total Time:
2 hr 30 min
30 min
2 hr

6 to 8 servings

  • 2 tablespoons extra-virgin olive oil
  • 6 pounds boneless beef chuck or shoulder, cut into 3/4-inch cubes
  • 6 cloves garlic, minced
  • 6 tablespoons chili powder (preferably Gebhardt brand)
  • 4 teaspoons ground cumin
  • 1/2 cup all-purpose flour
  • 2 tablespoons dried oregano
  • 4 14 -ounce cans low-sodium beef broth
  • Kosher salt and freshly ground pepper
  • 1/2 cup masa harina (instant corn flour)
  • Chopped white onion and sliced pickled jalapenos, for topping
  • Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add half of the beef and cook, stirring, until browned, about 4 minutes; transfer to a plate. Add the remaining 1 tablespoon olive oil to the pot and brown the remaining beef, then return the first batch to the pot. Reduce the heat to medium and stir in the garlic.

  • Combine the chili powder, cumin and flour in a small bowl. Sprinkle over the meat in the pot and stir until evenly coated. Crumble in the oregano with your fingers, then add 3 cans beef broth, 2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Bring to a boil, then reduce the heat to low; partially cover and simmer until the meat is just tender, about 1 hour, 30 minutes.

  • Whisk the remaining 1 can broth with the masa harina in a bowl to make a creamy paste; stir into the chili. Continue simmering over low heat until the meat is almost falling apart, 30 minutes to 1 hour, adding up to 2 cups water if the chili gets too thick. Divide among bowls and top with onion and pickled jalapenos.

  • Photograph by Kat Teutsch

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