TEXAS BOWL OF RED
Provided by Food Network Kitchen
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
PRESSURE-COOKER THAI SWEET CHILI PORK BOWLS
Grab that bottle of Sriracha! This Thai pork dish is a standout weeknight meal you won't want to miss. My pressure cooker does the hard stuff, but I still get the props. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place pork in a 6-qt. electric pressure cooker. Top with mushrooms, onion and red pepper. Whisk together hoisin sauce, chili sauce, soy sauce, lime juice, garlic, ginger and rice vinegar; pour over vegetables. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally., Remove pork; shred with 2 forks. Return pork to pressure cooker; heat through. Sprinkle with cilantro and green onions; serve with rice, lime wedges, and Sriracha.
Nutrition Facts : Calories 384 calories, Fat 7g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 1664mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 3g fiber), Protein 34g protein.
FRANK X. TOLBERT'S ORIGINAL BOWL OF RED
From the Jamison's Texas Cooking cookbook. "One pundit said that if chili were a religion, A Bowl of Red would be it's bible and Frank X. Tolbert its Moses. This recipe is courtesy of his family and it is the traditional approach to making Texas chili. The first chili cookoff was started by Mr. Tolbert in 1967 between Texas chili master Wick Fowler and Midwest humorist H. Allen Smith. Smith had been brazen enough to write "Nobody Knows More About Chili than I Do", which debunked Texas red. Mr. Tolbert tested Smith's recipe and declared it "a chili-flavored low-torque beef and vegetable soup." That led to the first World's Championship Chili Cookoff, in Terlingua, Texas, a high-noon event that ended in a draw. The first judge voted for "Soupy" Smith, the second judge voted for Fowler's entry. The last judge took a bite of Smith's chili, feigned convulsions, and fell to the floor. When he regained his voice he declared that the Midwestwern chili had paralyzed his taste buds and left him unable to vote, forcing a draw."
Provided by Miss Annie
Categories One Dish Meal
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
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