Recipe for cooking texas red

Recipes from the Southwest US :: Southwestern Main Dish Meats

2 Tbsp. canola (or other vegetable) oil
2 large onions, coarsely chopped
5 cloves garlic, crushed
2 to 2 1/2 lbs. lean boneless beef, cut into 1/2-in. cubes
3 Tbsp. Gebhardt® chili powder
1 Tbsp. paprika
1 tsp. crushed dried hot peppers
2 tsp. cumin
2 tsp. Mexican oregano
1 c. hot water
1 tsp. salt
1 to 2 Tbsp. Masa Harina®

In a large Dutch oven heat the oil over med. heat. Add the onions and garlic and sauté until very lightly browned. Add the beef cubes in several batches and brown on every side. 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 mins. longer.

Serve the chili in bowls with saltines and cooked pinto beans on the side.