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| Texas Red Chili |
2 tablespoons vegetable oil
2 large onions, coarsely chopped
5 cloves garlic, crushed
2 to 2 1/2 pounds lean boneless beef, cut into 1/2-inch cubes
3 tablespoons Gebhardt chili powder
1 tablespoon paprika
1 teaspoon crushed dried hot peppers
2 teaspoons cumin
2 teaspoons Mexican oregano
1 cup hot water
1 teaspoon salt
1 to 2 tablespoons Masa Harina
In a large Dutch oven heat the oil over medium heat. Add
the onions and garlic
and sauté until
very lightly browned. Add the beef cubes in several batches
and brown on all
sides. When all the
beef is browned, add all remaining
ingredients except the Masa Harina. Bring to
a simmer, then
cover and cook
over low heat for 3 to 4 hours until the meat is very tender. If
too much of the
liquid cooks away, add some more hot water during the cooking. Adjust salt
and
chili powder,
adding more to taste if desired.
To thicken the chili, mix the Masa Harina with a little cold water, then add
this
to the chili
while it is still simmering. Cook the chili 10 to 15 minutes longer.
Serve the chili in bowls with saltines and cooked pinto beans on the side.
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