Recipe: Tigua Indian ‘Bowl of Red’
A kicked-up version of chili, heavy on the cayenne and chili powder.
Makes four servings (about six cups)
2 tablespoons vegetable oil
1 cup chopped onion
2 garlic cloves, minced
2 pounds beef round steak, cut into 1/2-inch cubes
5 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons dried Mexican oregano
1 1/2 teaspoons cayenne pepper
1 15-ounce can tomato sauce
1 tablespoon masa harina dissolved in 1/2 cup water
Cooked rice, for serving (optional)
Bread, for serving (optional)
Sour cream (optional)
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.
2. Add chili powder, cumin, sugar, salt, pepper, oregano and cayenne pepper. Stir in the tomato sauce and 1 1/2 cups water. Bring to a boil, then reduce heat to low. Simmer, partly covered, for 1 hour 10 minutes.
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.
Adapted from “Chili Nation,” by Jane and Michael Stern