Texas Red recipe
2 tablespoons
vegetable
oil
2 large onions, coarsely chopped
5 cloves garlic, crushed
2 to 2 1/2 pounds lean boneless beef, cut into 1/2-inch cubes
3 tablespoons Gebhardt chili powder
1 tablespoon
paprika
1 teaspoon crushed dried hot peppers
2 teaspoons cumin
2 teaspoons Mexican oregano
1 cup hot water
1 teaspoon salt
1 to 2 tablespoons Massa Harina
In a large Dutch oven heat the oil over medium heat. Add the
onions and garlic
and sauté until very lightly browned. Add the beef cubes in several batches and brown on all sides. When all the beef is browned, add all remaining ingredients
except the Massa Harina. Bring to a simmer, then cover and cook over low heat for 3 to 4 hours until the meat is very tender. If too much of the liquid
cooks away, add some more hot water during the cooking. Adjust salt and chili powder, adding more to taste if desired.
To thicken the chili, mix the Massa Harina with a little cold water, then add this to the chili while it is still simmering. Cook the chili 10 to 15 minutes
longer.
Serve the chili in bowls with saltines and cooked pinto beans on the side. Enjoy.
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