Tigua Indian Definitive Bowl of Red |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 6 |
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Chili Nation; Jane and Michael Stern Ingredients:
1 cup chopped onion |
2 garlic cloves, minced |
2 tablespoons vegetable oil |
2 lbs beef round steak, cut into 1/2 inch cubes |
1 1/2 teaspoons salt |
1 tablespoon sugar |
1 1/2 teaspoons fresh ground black pepper |
1 1/2 teaspoons dried mexican oregano |
1 tablespoon ground cumin |
5 tablespoons chili powder |
1 1/2 teaspoons cayenne |
1 (15 ounce) can tomato sauce |
1 tablespoon masa harina, dissolved in |
1/2 cup water |
cooked beans (optional) |
cooked rice (optional) |
bread (optional) |
sour cream (optional) |
Directions:
1. In a big pot, saute onion and garlic in oil until soft.
2. Add in beef; cook until browned.
3. Add in salt, sugar, pepper, oregano, cumin, chili powder, cayenne, tomato sauce, and 1 1/2 cups water; stir to mix.
4. Bring to a boil; decrease heat to a low simmering boil and cook, partially covered, for 1 hour 10 minutes.
5. Remove from heat; add in masa harina mixture; return to low heat and cook, stirring occasionally, 5 minutes.
6. Serve with beans, rice, or bread on the side: all useful for muffling the heat.
7. Also helpful is a tablespoon of sour cream.
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