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TEXAS RED CHILI Recipe

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This recipe for TEXAS RED CHILI, by , is from The Blackwell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Blackwell-Martin
Added: Wednesday, March 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 TBSP VEGETABLE OIL
5 CLOVES GARLIC, CRUSHED
1 TSP HOT PEPPER FLAKES (OPTIONAL)
2 TSP MEXICAN OREGANO
1 TSP SALT
1 TO 2 TBSP MASA HARINA*
2 LBS LEAN BEEF, CUT INTO 1/2" CUBES
2 LARGE ONIONS COARSLEY CHOPPED
3 TBSP CHILI POWDER
1 TBSP PAPRIKA
2 TSP GROUND CUMIN
1 CUP HOT WATER









Directions:
Directions:

In a large Dutch oven (or other large pot) heat the oil over medium heat. Add the onions and garlic, saute until the onion is translucent. Add the beef and brown on all sides. After the beef is browned, all all the remaining ingredients, except the Masa Harina*. Bring to a low boil, stir, then reduce heat to simmer. Simmer over low heat for 3 hours, if it starts to dry out too much, add more hot water to the pot. Check the meat for tenderness after 3 hours, if it is not tender enough, cook a little longer. Once the meat is to your desired tenderness, stir the Masa Harina* in 1/2 cup cold water until smoothe. Slowly add to the simmering chili. Cook for an additional 10 minutes. If it is too thick, stir in hot water until it reaches the desired consistency.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes + 3 hours cooking time
Personal Notes:
Personal Notes:
Serve in bowls with saltines and Ranch Style* pinto beans on the side. The Masa Harina* can be found in the Mexican food section of the grocery store. Pork or venison can be substituted for the beef.

 

 

 

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