Tigua Indian ‘Bowl of Red’
- Total Time
- 1 hour 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons vegetable oil
- 1cup chopped onion
- 2garlic cloves, minced
- 2pounds beef round steak, cut into ½-inch cubes
- 5tablespoons chile powder
- 1tablespoon ground cumin
- 1tablespoon sugar
- 1½teaspoons salt
- 1½teaspoons freshly ground black pepper
- 1½teaspoons dried Mexican oregano
- 1½teaspoons cayenne pepper
- 115-ounce can tomato sauce
- 1tablespoon masa harina dissolved in ½ cup water
- Cooked rice, for serving (optional)
- Bread, for serving (optional)
- Sour cream (optional)
Nutritional analysis per serving (4 servings)
650 calories; 29 grams fat; 8 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 42 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 56 grams protein; 1081 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, heat oil over medium-low heat and sauté onion and garlic until softened, about 5 minutes. Add the beef, raise heat to medium-high and sauté until browned.
- Step 2
Add chile powder, cumin, sugar, salt, pepper, oregano and cayenne pepper. Stir in the tomato sauce and 1½ cups water. Bring to a boil, then reduce heat to low. Simmer, partly covered, for 1 hour 10 minutes.
- Step 3
Remove from heat and stir in masa harina mixture. Return to low heat and simmer, stirring occasionally, for 5 minutes. If desired, serve with rice or bread, and sour cream.
Private Notes
Comments
Beth, I wonder if maybe the meat you got was not that great or something went wrong. I love this recipe and cook it over and over. It is really simple to make and very good. One needs to adjust the cayenne to suit one's own tastes and I appreciate that some people like chili cooked in a different manner, perhaps with ground meat or beans, but after allowing for these things I cannot imagine how one could find this recipe to be terribly objectionable.
Awful for what exact reason? Can you please elaborate?
I cut the recipe in half. I reduced the cayenne because we like medium heat, and added the garlic after the beef was browned. I also toasted the spices.
We ate it over rice, but a crusty artisan loaf of bread would be better. We also had a salad. I will make it again.
Omitted tomato sauce and replaced water with beer and homemade beef stock. Better.
A bowl of warmth perfect for a rainy fall or cold winter day. Served with rice and huge dollop of sour cream. American chili vibes but more nuanced flavors work well. Also chunks of beef > ground beef.
Use more tender cut of meat next time