This is quite a respectable chili: however, it’s not the original Bowl O’ Red, my favorite. This version is made with ground beef to speed up the cooking time, whereas the “Bowl” recipe is made with hand cut cubes of chuck, requiring much longer cooking. Making lots of chili at a time is always a good idea as it really does improve with age. Serve with coarsely shredded Cheddar and Monterey Jack cheeses mixed, pickled jalapenos, chopped onion, and sour cream with lime wedges laced with red chile. This chili, with so much of all the natural oxidative power of red chile, will actually freeze quite well for a year.
1 pound ground chuck (80 percent lean)
½ cup onion, chopped (1/2- inch dice)
2 cloves garlic, minced
3 Tablespoons Freshly ground pure mild red New Mexican chile
1 4 ½-ounce can water-packed stewed tomatoes, diced
1 teaspoon freshly ground cumin, or to taste
½ teaspoon salt, or to taste
1 15-ounce can pinto beans (optional)
- Crumble the meat into a heavy, 5-quart Dutch oven-type pot. Saute over medium heat until the pink color disappears. Tilt the pot and spoon out any visible fat. Add the onion and garlic to the pot and continue simmering for 3 to 5 minutes, until the onion becomes soft and clear.
- Remove the pot from the heat and stir in the chile, tomatoes, cumin and salt. Add the beans, if using (see Note). Return to the heat and simmer for anther 10 to 15 minutes. Taste and adjust to seasonings. If time allows, refrigerate for a day or two so the flavors can develop. If not, serve immediately.
Note: Many Western chili buffs prefer to cook the chili and beans separately, then serve the beans on the bottom of the bowl, and topped with the chili.
Per Serving: Calories 261, Protein 21 g, Carbohydrates 11 g, Fiber 3 g, Fat 15 g, Saturated Fat 6 g, Cholesterol 72 mg, Sodium 592 mg, (Analyzed without beans and with 80 percent lean ground beef)