Texas Bowl of Red
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 583
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 80
- Cholesterol
- 214
- Sodium
- 1323
- Total: 2 hr 30 min
- Prep: 30 min
- Cook: 2 hr
Ingredients
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
Directions
- 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.