Tigua Indian ‘Bowl of Red’

This chili is renowned for its hotter versions; heavy on the cayenne and chili powder. The masa harina thickens the stew and adds a subtle corn undernote.

Ingredients

• 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 chile powder
• 1 tablespoon ground cumin
• 1 tablespoon sugar
• 1 ½ teaspoons salt
• 1 ½ teaspoons freshly ground black pepper
• 1 ½ teaspoons dried Mexican oregano
• 1 ½ 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)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    540 calories; 27 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 53 grams protein; 156 milligrams cholesterol; 1796 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings (about 6 cups)

Preparation

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 chile 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.

1 hour 25 minutes