Texas Bowl of Red Recipe

Name: Texas Bowl of Red
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 6 pounds boneless beef chuck or shoulder, cut into 3/4-inch cubes; 6 cloves garlic, minced; 6 tablespoons chili powder (preferably Gebhardt brand); 4 teaspoons ground cumin; 1/2 cup all-purpose flour; 2 tablespoons dried oregano; 4 14 -ounce cans low-sodium beef broth; Kosher salt and freshly ground pepper; 1/2 cup masa harina (instant corn flour); Chopped white onion and sliced pickled jalapenos, for topping

Servings: persons

2 tablespoons extra-virgin olive oil
6 pounds boneless beef chuck or shoulder, cut into 3/4-inch cubes
6 cloves garlic, minced
6 tablespoons chili powder (preferably Gebhardt brand)
4 teaspoons ground cumin
1/2 cup all-purpose flour
2 tablespoons dried oregano
4 14 -ounce cans low-sodium beef broth
Kosher salt and freshly ground pepper
1/2 cup masa harina (instant corn flour)
Chopped white onion and sliced pickled jalapenos, for topping

1
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat.
2
Add half of the beef and cook, stirring, until browned, about 4 minutes; transfer to a plate.
3
Add the remaining 1 tablespoon olive oil to the pot and brown the remaining beef, then return the first batch to the pot.
4
Reduce the heat to medium and stir in the garlic.
5
Combine the chili powder, cumin and flour in a small bowl.
6
Sprinkle over the meat in the pot and stir until evenly coated.
7
Crumble in the oregano with your fingers, then add 3 cans beef broth, 2 teaspoons salt and 1/4 teaspoon pepper; stir to combine.
8
Bring to a boil, then reduce the heat to low; partially cover and simmer until the meat is just tender, about 1 hour, 30 minutes.
9
Whisk the remaining 1 can broth with the masa harina in a bowl to make a creamy paste; stir into the chili.
10
Continue simmering over low heat until the meat is almost falling apart, 30 minutes to 1 hour, adding up to 2 cups water if the chili gets too thick.
11
Divide among bowls and top with onion and pickled jalapenos.
12
Photograph by Kat Teutsch

1873

kcal

Calories

125

Fat

Carbs

181

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 6 pounds boneless beef chuck or shoulder, cut into 3/4-inch cubes, 6 cloves garlic, minced, 6 tablespoons chili powder (preferably Gebhardt brand), and more.

Yes, Texas Bowl of Red falls under the Soups & Stews 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!

Texas Bowl of Red

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions