Texas Red

Texas Red

Ingredients:
2 T. vegetable oil
2 large onions, coarsely chopped
5 cloves garlic, crushed
2 to 2 1/2 lb. lean boneless beef, cut into 1/2−inch cubes
3 T. chili powder
1 T. paprika
1 tsp. crushed dried hot peppers
2 tsp. cumin
2 tsp. Mexican oregano
1 C. hot water
1 tsp. salt
1 to 2 T. Masa Harina

Directions:
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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