Tigua Indian Definitive Bowl Of Red Recipes

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.

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.

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.