A Bowl Of Texas Red
Hearty Texas-style beef and pork stew simmered in a smoky tomato and chili broth, perfect for family dinners and serving over rice or tortillas.
Ingredients
- 1 boneless chuck roast, about 2 lbs., cut into cubes ⓘ
- 1 c. Masa Harina (corn flour) ⓘ
- 3 Tbsp. ground chili powder ⓘ
- 4 Tbsp. vegetable oil ⓘ
- 1 lb. ground pork ⓘ
- 1 c. chopped green bell pepper ⓘ
- 1 chopped onion ⓘ
- 1 can chicken broth (14.5 oz.) ⓘ
- 1 can beef broth (14.5 oz.) ⓘ
- 1 can diced green chilies (4 oz.) ⓘ
- 2 Tbsp. jalapeno (optional) ⓘ
- 1 can tomatoes with juice (28 oz.) ⓘ
- 1 tsp. salt ⓘ
- 1 Tbsp. ground cumin ⓘ
- 1 tsp. garlic powder ⓘ
- 1 Tbsp. paprika ⓘ
Instructions
- In a large bowl, combine 1 cup Masa Harina with 3 Tbsp ground chili powder and 1 Tbsp vegetable oil to form a paste.
- Dredge the 2‑lb cubed chuck roast in the masa mixture until coated. Set aside.
- Heat 2 Tbsp vegetable oil in a large pot over medium-high heat. Brown the beef cubes in batches, then remove and set aside.
- Add 1 lb ground pork to the pot and cook until browned, breaking it up with a spoon.
- Stir in 1 chopped onion and 1 chopped green bell pepper; cook until softened, about 5 minutes.
- Return the beef to the pot and add 1 can diced green chilies, 2 Tbsp jalapeno (optional), 1 can tomatoes with juice, 1 can chicken broth, and 1 can beef broth.
- Season with 1 tsp salt, 1 Tbsp ground cumin, 1 tsp garlic powder, and 1 Tbsp paprika. Stir well.
- Reduce heat to low, cover, and simmer for 60–75 minutes until the beef is tender and the flavors meld.
- Serve hot over rice or with warm tortillas.
Tips & Substitutions
For a thicker consistency, you can increase the amount of Masa Harina or reduce the liquid slightly. If you don't have ground pork, you can substitute it with ground beef or turkey. Adjust the spice level by adding more or less jalapeno or chili powder according to your taste. For extra depth, consider adding a splash of Worcestershire sauce or some smoked paprika.
Serving Suggestions
Serve Texas Red hot over a bed of fluffy rice or with warm tortillas for a hearty meal. Garnish with fresh cilantro, diced onions, or sour cream for added flavor. It pairs beautifully with Mexican recipes like Enchiladas Suizas or a side of cornbread. A simple green salad can also complement the meal nicely.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave individual portions, covered, in short intervals, stirring in between to ensure even heating. Freezing is an option as well; just be sure to cool completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of A Bowl Of Texas Red contains roughly 891 calories, with 42g protein, 150g carbohydrates, and 28g fat. It is an excellent source of vitamin C (493% of the Daily Value), iron (222% of the Daily Value), and vitamin A (150% of the Daily Value). Note that it is relatively high in sodium, at 2298mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. After browning the meat and vegetables, transfer them to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and the flavors have melded.
What kind of beef is best for Texas Red?
Boneless chuck roast is an excellent choice for Texas Red due to its rich flavor and tenderness after slow cooking. You can also use brisket or round roast if you prefer, but chuck is the most traditional cut for this dish.
Can I make this recipe spicy?
Absolutely! To increase the heat, you can add more jalapenos, use hot chili powder, or include additional spicy peppers. Adjust according to your spice tolerance, and always taste as you go to achieve your desired level of heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).