Texas Bowl of Red

Name: Texas Bowl of Red
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 3 kilograms boneless beef chuck or shoulder, cut into 3/4-inch cubes; 2 kilograms low-sodium beef broth; 6 Tbsps chili powder (preferably Gebhardt brand); 118 milliliters all-purpose flour; 6 cloves garlic, minced; 4 teaspoons ground cumin; 8 servings Kosher salt and freshly ground pepper; 118 milliliters masa harina (instant corn flour); 2 Tbsps extra-virgin olive oil; 2 Tbsps dried oregano; 8 servings Chopped white onion and sliced pickled jalapenos, for topping

Texas Bowl of Red might be just the main course you are searching for. Watching your figure? This dairy free recipe has 739 calories, 70g of protein, and 44g of fat per serving. This recipe serves 8. This recipe covers 41% of your daily requirements of vitamins and minerals. If you have beef chuck, flour, garlic, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.

Instructions

Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add half of the beef and cook, stirring, until browned, about 4 minutes; transfer to a plate.

Ingredients you will need

Beef

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.

Ingredients you will need

Olive Oil

Garlic

Beef

Equipment you will use

Pot

Combine the chili powder, cumin and flour in a small bowl.

Ingredients you will need

Chili Powder

Cumin

All Purpose Flour

Equipment you will use

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.

Ingredients you will need

Beef Broth

Oregano

Pepper

Meat

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Pickled Jalapenos