Tigua Indian Definitive Bowl Of Red Recipes

TEXAS BOWL OF RED

Steps:

• 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.

TIGUA INDIAN DEFINITIVE BOWL OF RED

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.

FRANK X. TOLBERT'S ORIGINAL BOWL OF RED

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.

TIGUA INDIAN 'BOWL OF RED'

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.