“The history of chili is a matter of debate,” but it’s generally agreed that early recipes didn’t include beans, said Jennifer Steinhauer in The New York Times. The Tigua Indians ofTexas are credited with developing a delicious version that in its contemporary form is heavy on the chile powder and thickened by masa harina, which “adds a subtle corn undernote.”
Tigua Indian ‘bowl of red’
(adapted from Chili Nation by Jane and Michael Stern)
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- 2 tbsp vegetable oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 2 lbs
- beef round steak, cut into ½-inch cubes
- 5 tbsp chile powder
- 1 tbsp each ground cumin and sugar
- 1½ tsp each salt, ground black pepper,
- dried Mexican oregano, and cayenne pepper
- one 15-oz can tomato sauce
- 1 tbsp masa harina, dissolved in ½ cup water
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.
Add chile powder, cumin, sugar, salt, pepper, oregano, and cayenne pepper. Stir in the tomato sauce and 1½ cups water. Bring to a boil, then reduce heat to low. Simmer, partly covered, for 1 hour and 10 minutes.
Remove from heat and stir in masa harina mixture. Return to low heat and simmer, stirring occasionally, for 5 minutes. If desired, serve with sour cream, and rice or bread. Serves 4.
