Pecos River Bowl Of Red Recipes

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TEXAS BOWL OF RED



Texas Bowl of Red image

Provided by Food Network Kitchen

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
6 pounds boneless beef chuck or shoulder, cut into 3/4-inch cubes
6 cloves garlic, minced
6 tablespoons chili powder (preferably Gebhardt brand)
4 teaspoons ground cumin
1/2 cup all-purpose flour
2 tablespoons dried oregano
4 14-ounce cans low-sodium beef broth
Kosher salt and freshly ground pepper
1/2 cup masa harina (instant corn flour)
Chopped white onion and sliced pickled jalapenos, for topping

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.

PECOS RIVER BOWL OF RED



Pecos River Bowl of Red image

Make and share this Pecos River Bowl of Red recipe from Food.com.

Provided by pansregnig

Categories     < 4 Hours

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons bacon fat
1 large onion, coarsely chopped
3 lbs chili-style ground beef
3 garlic cloves, finely chopped
4 tablespoons red chili powder, hot
4 tablespoons red chili powder, mild
2 teaspoons ground cumin
3 cups water
1 1/2 teaspoons salt

Steps:

  • Melt the lat in a large pot over medium heat. Add the onions and cook until they are clear.
  • Combine the meat garlic, ground chiles and cumin. Add to onion, breaking up lumps and cook stirring occasionally, until the meat is evenly browned.
  • Stir in the water and salt. Bring to a boil, then lower heat and simmer, uncovered, for about 2 1/2 to 3 hours, stirring occasionally, until the meat is very tender. Add water, if needed.

Nutrition Facts : Calories 83.4, Fat 6, SaturatedFat 2, Cholesterol 4, Sodium 762.3, Carbohydrate 8.4, Fiber 4.2, Sugar 1.9, Protein 1.9

TIGUA INDIAN DEFINITIVE BOWL OF RED



Tigua Indian Definitive Bowl of Red image

Make and share this Tigua Indian Definitive Bowl of Red recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 18

1 cup chopped onion
2 garlic cloves, minced
2 tablespoons vegetable oil
2 lbs beef round steak, cut into 1/2 inch cubes
1 1/2 teaspoons salt
1 tablespoon sugar
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons dried Mexican oregano
1 tablespoon ground cumin
5 tablespoons chili powder
1 1/2 teaspoons cayenne
1 (15 ounce) can tomato sauce
1 tablespoon masa harina, dissolved in
1/2 cup water
cooked beans (optional)
cooked rice (optional)
bread (optional)
sour cream (optional)

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.

Nutrition Facts : Calories 381.7, Fat 20.4, SaturatedFat 6.4, Cholesterol 92.2, Sodium 1097.9, Carbohydrate 16, Fiber 4.2, Sugar 6.8, Protein 35

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