Frank X. Tolbert'S Original Bowl Of Red Recipe

Name: Frank X. Tolbert'S Original Bowl Of Red
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

1
Break off the stems of the chiles, and remove the seeds.
2
Place chiles in a small saucepan and cover them with water.
3
Simmer for 30 minutes.
4
Puree the chiles in a blender with a tiny bit of cooking liquid to make a smooth, thin paste.
5
Use as little liquid as possible, unless you want the chili to be soupy.
6
Pour the chile puree into a Dutch oven or large, heavy pan.
7
In a heavy skillet, sear the meat in two batches with the beef suet until the meat is gray.
8
Transfer each batch to the chile puree, then pour in enough of the chile cooking liquid to cover the meat by about 2 inches.
9
Bring the chili to a boil; reduce heat to a simmer.
10
Cook for 30 minutes.
11
Remove the chili from the heat, and stir in the rest of the ingredients.
12
Return chili to the heat, cover and resume simmering for 45 minutes, keeping the lid on except to stir just occasionally.
13
(Too much stirring tears up the meat) Add more chile liquid only if you think the mixture will burn otherwise.
14
After 45 minutes, you may add the masa harina, if you wish.
15
The masa adds a subtle, tamale-like taste, but it also thickens the chili.
16
Cover the chili again and simmer for another 30 minutes.
17
Do a lot of tasting to see if seasoning suits you.
18
Add more seasonings as you like, but go easy on the oregano to avoid ending up with a spaghetti sauce flavor.
19
Take the chili off the heat, and refrigerator overnight.
20
Skim as much fat as you wish from the chili before reheating it.
21
Serve hot.

912

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 dried ancho chiles, 3 lbs lean beef chuck, cut in thumbsize pieces, 2 ounces beef suet, 1 tablespoon ground cumin, and more.

Yes, Frank X. Tolbert'S Original Bowl Of Red falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Frank X. Tolbert'S Original Bowl Of Red

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions