BOWL OF RED RECIPE RECIPES

Name: Frank X. Tolbert's Original Bowl of Red
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 4-6 serving(s)
Ingredients: 12 dried ancho chiles; 3 lbs lean beef chuck, cut in thumbsize pieces; 2 ounces beef suet; 1 tablespoon ground cumin; 1 tablespoon dried oregano; 1 tablespoon cayenne; 1 tablespoon Tabasco sauce; 2 cloves garlic, chopped (or more); 1 tablespoon salt; 2 tablespoons masa harina (optional)

FRANK X. TOLBERT'S ORIGINAL BOWL OF RED RECIPE - RED.FOOD.COM

Frank X. Tolbert's Original Bowl of Red Recipe - Red.Food.com image

From the Jamison's Texas Cooking cookbook. "One pundit said that if chili were a religion, A Bowl of Red would be it's bible and Frank X. Tolbert its Moses. This recipe is courtesy of his family and it is the traditional approach to making Texas chili. The first chili cookoff was started by Mr. Tolbert in 1967 between Texas chili master Wick Fowler and Midwest humorist H. Allen Smith. Smith had been brazen enough to write "Nobody Knows More About Chili than I Do", which debunked Texas red. Mr. Tolbert tested Smith's recipe and declared it "a chili-flavored low-torque beef and vegetable soup." That led to the first World's Championship Chili Cookoff, in Terlingua, Texas, a high-noon event that ended in a draw. The first judge voted for "Soupy" Smith, the second judge voted for Fowler's entry. The last judge took a bite of Smith's chili, feigned convulsions, and fell to the floor. When he regained his voice he declared that the Midwestwern chili had paralyzed his taste buds and left him unable to vote, forcing a draw."

Total Time 2 hours 40 minutes

Prep Time 40 minutes

Cook Time 2 hours

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

12 dried ancho chiles
3 lbs lean beef chuck, cut in thumbsize pieces
2 ounces beef suet
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon cayenne
1 tablespoon Tabasco sauce
2 cloves garlic, chopped (or more)
1 tablespoon salt
2 tablespoons masa harina (optional)

Steps:

Break off the stems of the chiles, and remove the seeds.
Place chiles in a small saucepan and cover them with water.
Simmer for 30 minutes.
Purée the chiles in a blender with a tiny bit of cooking liquid to make a smooth, thin paste.
Use as little liquid as possible, unless you want the chili to be soupy.
Pour the chile purée into a Dutch oven or large, heavy pan.
In a heavy skillet, sear the meat in two batches with the beef suet until the meat is gray.
Transfer each batch to the chile purée, then pour in enough of the chile cooking liquid to cover the meat by about 2 inches.
Bring the chili to a boil; reduce heat to a simmer.
Cook for 30 minutes.
Remove the chili from the heat, and stir in the rest of the ingredients.
Return chili to the heat, cover and resume simmering for 45 minutes, keeping the lid on except to stir just occasionally.
(Too much stirring tears up the meat) Add more chile liquid only if you think the mixture will burn otherwise.
After 45 minutes, you may add the masa harina, if you wish.
The masa adds a subtle, tamale-like taste, but it also thickens the chili.
Cover the chili again and simmer for another 30 minutes.
Do a lot of tasting to see if seasoning suits you.
Add more seasonings as you like, but go easy on the oregano to avoid ending up with a spaghetti sauce flavor.
Take the chili off the heat, and refrigerator overnight.
Skim as much fat as you wish from the chili before reheating it.
Serve hot.

Nutrition Facts : Calories 286.3, FatContent 19, SaturatedFatContent 8.4, CholesterolContent 10.2, SodiumContent 1792.8, CarbohydrateContent 28.7, FiberContent 11.9, SugarContent 0.2, ProteinContent 6.9

ORIGINAL TEXAS-STYLE BOWL OF RED RECIPE | MYRECIPES

Original Texas-Style Bowl Of Red Recipe | MyRecipes image

Provided by MyRecipes

Yield about 7 cups

Number Of Ingredients 12

Ingredients

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?½ tablespoons Masa Harina (instant corn tortilla mix)

Steps:

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.
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.
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.

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