Big Daddys Bowl of Texas Red
Posted: Mon May 23, 2005 4:08 pmRecipe by: Brad Wells
In a large bowl, combine 1 tablespoon of the chili powder with the Masa Harina. Dredge the meat in the Masa mixture and brown it in the oil. Set the leftover Masa mixture aside, as it can be used later to thicken the chili.
Add the ground pork. cook until the pork is broken up and brown.
Add the chicken broth, beef broth, tomatoes and then all of the other ingredients (including the remaining ground chile), but not the remaining Masa. Cover and bake at 275° for 2-5 hours.
About 1/2 hour before serving, check consistency. If chili is too thin, stir in some of the remaining Masa mixture. Let the chili cook the remaining 1/2 hour.
- 1 chuck roast (about 2 pounds) cut into 1" cubes
1 cup Masa Harina (corn flour)
4 tablespoons chili powder ( or ground Anaheim chile)
4 tablespoons vegetable oil
1 pound ground pork
1 chopped green bell pepper
1 chopped onion
1 can (14.5 oz) beef broth
1 can (14.5 oz) chicken broth
1 can (4 oz) diced green chiles
1 can (28 oz) diced tomatoes with juice
1 teaspoon salt
1 tablespoon ground cumin
1 teaspoon garlic powder
1 tablespoon paprika
1/4 teaspoon cayenne pepper
1/4 cup fresh chopped cilantro
In a large bowl, combine 1 tablespoon of the chili powder with the Masa Harina. Dredge the meat in the Masa mixture and brown it in the oil. Set the leftover Masa mixture aside, as it can be used later to thicken the chili.
Add the ground pork. cook until the pork is broken up and brown.
Add the chicken broth, beef broth, tomatoes and then all of the other ingredients (including the remaining ground chile), but not the remaining Masa. Cover and bake at 275° for 2-5 hours.
About 1/2 hour before serving, check consistency. If chili is too thin, stir in some of the remaining Masa mixture. Let the chili cook the remaining 1/2 hour.