Bowl of Red Chili

Bowl of Red Chili

Bowl of Red Chili is rated 4.5 out of 5 by 2.
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Prep Time: 15 minutes
Cook Time: 370 minutes
Servings: 10 Serves 8 to 10.
Texans have dubbed their chili "bowl o' red" because of their fondness for seasoning it with dried red chilies. Like the traditional Texas version, ours includes plenty of ground beef but no beans. If desired, garnish the chili with thinly sliced green onion, grated cheese, sour cream, lime wedges, pinto beans or rice.

Ingredients:

  • 3 Tbs. olive oil
  • 3 lb. coarsely ground beef chuck
  • 4 garlic cloves, minced
  • 1 Tbs. ground cumin
  • 1 Tbs. dried oregano
  • 1⁄4 cup chili powder
  • 1⁄4 cup masa harina
  • 2 cups beef stock
  • 1 cup pureed tomatoes
  • Salt and freshly ground pepper, to taste

Directions:

In a large sauté pan over medium heat, warm the olive oil. Add the beef and brown, stirring occasionally and breaking up any lumps with the back of a wooden spoon, 7 to 10 minutes. Using a slotted spoon, transfer the meat to a slow cooker.

Add the garlic, cumin, oregano, chili powder, masa harina, stock, tomatoes, salt and pepper to the slow cooker and stir to combine. Cover and cook on high for 6 hours according to the manufacturer's instructions.
Serves 8 to 10.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Excellent and easy We usually use the beef chipotle recipe, but this may be my new go-to. It was so simple to make and simple to adapt to our tastes, too. I did a whole 28 oz can of pureed tomatoes by accident; I just didn't read the recipe correctly. It was perfectly fine. I used only 2 tbs of chili powder b/c the review above said that the 1/4 was too strong... again, just fine. I seasoned again at the end of cooking (didn't need the full 6 hours; 4 worked) and added some paprika and ground cinnamon. Again, just to our taste, to give it extra flavor, but you could do anything with this. We served with chopped red onions and shredded cheese. Everyone loved it!
Date published: 2015-03-17
Rated 4 out of 5 by from Pretty tasty Well, it took a while, but it was worth the effort. I think the 1/4 cup of chili pepper is a bit too much. I could not handle more than a taste the first evening. The following day I added another can of kidney beans, with the juice, and now I can eat the chilly as well. I have lived in Texas and can say I think this recipe gives an authentic Texas chili flavor. Thanks!
Date published: 2012-12-24
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