Frank X. Tolbert’s Original Bowl of Red
Description:
Straight from the pages of the revered Jamison’s Texas Cooking cookbook comes a chili recipe steeped in tradition and history. Dubbed “Frank X. Tolbert’s Original Bowl of Red,” this culinary masterpiece is often considered the epitome of Texas chili. It pays homage to Frank X. Tolbert, a legendary figure in the chili world, who organized the first-ever chili cookoff in 1967, sparking a culinary rivalry that would captivate the nation. Tolbert’s dedication to preserving the authenticity of Texas chili is evident in every simmering pot of this robust dish.
Cooking Time:
- Preparation Time: 40 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours and 40 minutes
Recipe Category:
One Dish Meal
Keywords:
Lunch/Snacks, Meat, Southwestern U.S., Spicy, Weeknight, Beginner Cook, Stove Top, < 4 Hours, Easy, Inexpensive
Nutritional Information:
- Calories: 286.3
- Fat Content: 19g
- Saturated Fat Content: 8.4g
- Cholesterol Content: 10.2mg
- Sodium Content: 1792.8mg
- Carbohydrate Content: 28.7g
- Fiber Content: 11.9g
- Sugar Content: 0.2g
- Protein Content: 6.9g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Dried Ancho Chiles | 12 |
| Lean Beef Chuck | 3 lbs |
| Beef Suet | 2 oz |
| Ground Cumin | 1 tsp |
| Dried Oregano | 1 tsp |
| Cayenne | 1 tsp |
| Tabasco Sauce | 1 tsp |
| Garlic | 2 cloves |
| Salt | To taste |
| Masa Harina | 2 tbsp |
Instructions:
- Break off the stems of the dried ancho chiles and remove the seeds.
- Place the chiles in a small saucepan and cover them with water.
- Simmer for 30 minutes until the chiles are softened.
- Purée the chiles in a blender with a small amount of cooking liquid to create a smooth, thin paste. Use as little liquid as possible unless you desire a soupy consistency.
- Pour the chile purée into a Dutch oven or large, heavy pan.
- In a separate heavy skillet, sear the lean beef chuck in two batches with the beef suet until the meat is gray.
- Transfer each batch of seared meat to the chile purée, then pour in enough of the chile cooking liquid to cover the meat by approximately 2 inches.
- Bring the chili to a boil, then reduce the heat to a simmer.
- Cook for 30 minutes, allowing the flavors to meld together.
- Remove the chili from the heat and stir in the ground cumin, dried oregano, cayenne, Tabasco sauce, minced garlic, and salt to taste.
- Return the chili to the heat, cover, and resume simmering for 45 minutes, stirring occasionally.
- Add more chile cooking liquid only if necessary to prevent burning.
- After 45 minutes, optionally add masa harina to thicken the chili and impart a subtle, tamale-like flavor.
- Cover the chili again and simmer for an additional 30 minutes.
- Taste the chili frequently to adjust seasoning as desired, being cautious with the amount of oregano to avoid overwhelming the flavor profile.
- Remove the chili from the heat and refrigerate overnight to allow the flavors to further develop.
- Skim any excess fat from the surface of the chili before reheating.
- Serve hot and savor the rich, complex flavors of this timeless Texas classic.
Note: Frank X. Tolbert’s Original Bowl of Red is not just a recipe; it’s a culinary journey through the heart and soul of Texas chili culture. With each simmering pot, you’ll be transported to the dusty plains of Terlingua, where chili aficionados gather to celebrate the timeless tradition of bold flavors and spirited competition. So gather your ingredients, fire up the stove, and prepare to embark on a flavor-filled adventure that pays homage to the chili legends who came before us. Enjoy every spoonful of this iconic dish, and may it ignite your passion for good food and great stories.
