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Original Texas-Style Bowl Of Red

Yield about 7 cups


  • 4 dried hot chile peppers, seeded
  • 3 pounds lean beef for stewing, cut into 1 1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 4 cups water
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • 1 tablespoon ground oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon red pepper
  • 1 tablespoon chili powder
  • 1 tablespoon hot sauce
  • 2 1/2 tablespoons Masa Harina (instant corn tortilla mix)

How to Make It

  1. Place hot peppers in a small amount of water in a small saucepan. Bring to a boil. Reduce heat, and simmer 30 minutes. Drain well. Finely chop peppers, and set aside.

  2. Brown meat in oil over medium heat in a large Dutch oven. Drain well. Add chopped peppers and water. Bring to a boil. Reduce heat, and simmer 30 minutes.

  3. Add garlic, salt, oregano, cumin, red pepper, chili powder, and hot sauce; bring to a boil. Reduce heat, and simmer 1 hour and 30 minutes. Add Masa Harina, stirring well. Cover and cook over low heat 30 minutes.

Oxmoor House Homestyle Recipes