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DAVE’S BOWL OF RED -- A TEXAS STYLE OF CHILI

Contributed By: David | See all of David's recipes
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This recipe has been developed following the principles outlined by Frank X. Tolbert in his book, 'A Bowl of Red' and I have cooked it at numerous chili cook-offs.
RECIPE INGREDIENTS
1 to 1½ pounds of beef chuck roast cut into ½ inch cubes.
4 to 6   strips of lean bacon   cut into ¼ inch pieces.
1 to 2   Tbs of vegetable oil. (Safflower, Canola, etc.)
1 ---    Medium Onion, Chopped.
1 ---    Whole Jalapeno, Chopped fine.
4 to 6   Garlic Cloves, Chopped or Pressed.
1 Tbs of McCormick’s Ancho Chili Pepper.
1 Tbs of McCormick’s Chili Powder.
1/2 can of Tomato paste (6 Oz. can)
1 Can of Diced Tomatoes, (14 or 19 ½ Ozs).
1 Can of Water (use the Diced Tomatoes Can).
1 tsp of McCormick’s Ground Cumin.
½ tsp of McCormick’s Ground Oregano.
Salt and Pepper to taste.
(1 Can of Dark Red Kidney Beans,(14 Oz.), drained and rinsed. Optional.)
In a seperate pan cook a roux using 2 Ozs of butter and a simalar amount of massa harina.
DIRECTIONS
Use a 10 ½ inch cast iron chicken fryer.


Render the bacon bits until their fat is released.


Bacon bits reserved.


Brown the Beef in two batches in bacon fat rendered from the bacon bits.


Drain the beef on paper towels and reserve beef cubes in a bowl.


Pour excess bacon fat out of chicken fryer.


Sauté the onion until golden, add vegetable oil as required, about 10 minutes.


Add the garlic and Jalapeno and sauté for about a minute.


Add the reserved beef and any juice that has accumulated.


Let the beef come up to heat and sprinkle the mixture with the Ancho Chili Pepper and the Chili Powder.


Stir all together and let the spices blend into the meat for about 10 minutes.


Add the tomato paste and the reserved bacon bits.


Cook the tomato paste in the maxture for 5 minutes.


Add the Tomatoes and Water, Stir all together and bring it up to temperature.


Adjust heat to simmer and let it simmer for about 2 – 3 hours.


Add the roux until the desired thickness has been achieved.


Season with the ground cumin and oregano.


Add Salt and Pepper to taste.


(Add the Red Kidney Beans if you have decided to use them)


Let it simmer for about 20 minutes and it is ready to serve.


Date Added: 08/17/2010
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