Tigua Indian ‘Bowl of Red’

Omitted tomato sauce and replaced water with beer and homemade beef stock. Better.

A bowl of warmth perfect for a rainy fall or cold winter day. Served with rice and huge dollop of sour cream. American chili vibes but more nuanced flavors work well. Also chunks of beef > ground beef.

Use more tender cut of meat next time

I only had a pound of stewing beef, so I subbed in a can of beans. Worked great! Agree that ancho is lovely here

Made without the masa harina and had a saucy meat dish in large frypan. Stored in the fridge a couple days then added elbow macaroni while it heated up. Mac cooked in sauce and was a nice dinner with salad. Rich liked the warmth of chili pepper and ground ceyane pepper

Made it according to the recipe, but used chuck as it seems to add flavor. The dish was delicious. The masa harina added a deeper subtle taste that helped to balance the heat of the cayenne. Since I'm diabetic, this is a good addition to the rotation - lots of taste and not too much in the way of carbohydrates. Oh - it adds a wonderful smell as it cooks, which is also enjoyable.

This is excellent! I used tenderized round steak. I also ground ancho chilies for the chili powder. It was spicy but made as directed and will put this in my rotation!

I like this recipe. It's similar to a recipe I learned in a cooking class led by Jane Butel in Albuquerque years ago. I make it on a somewhat regular rotation of big pot dishes. I've tried different cuts of meat, and this is a personal preference, but I like to use chuck roast for it. Chuck comes out way more tender, though I know some people like the more toothsome sirloin. You just have to trim it well and you lose a fair amount of weight with the trimmed fat.

This Chili is the best scratch recipe I have tried. It is very good and I will make it again. I may cut down on the spices to accommodate the less heat tolerant. I would suggest browning the meat in batches or using a larger Dutch oven.

So good! Made it as is and I give it five stars. You could probably make this with stew lamb meat or goat if you wanted to branch out into other proteins. But here’s something horrible to consider if you have lost the will to consume food normally: Bowl of Purple. Make this, then serve it over those blue Takis in a technicolor bastardization of frito chili pie.

This was delicious but too spicy for my crowd, would cut the cayenne as others have noted. I served it with yogurt to reduce the spice and warmed tortillas.

Actually, this is a fairly accurate recipe for New Mexico style chile. My only complaint is that it has just a tad too much tomato sauce. I'd cut it in half or even a quarter, or skip it completely and add a fresh, ripe, diced tomato.

Made this in a croc pot in the oven and added a can of coconut milk. Ended up with a Thai curry which tasted great. With the leftovers added stock, carrots, potatoes and broccoli, put the crock pot in the oven for 1.5 hours and it turned into a delicious stew.

Fantastic! Slightly too hot for us the first time, so I backed off the spice a tiny bit. Now it’s a regular favorite.

Beth, I wonder if maybe the meat you got was not that great or something went wrong. I love this recipe and cook it over and over. It is really simple to make and very good. One needs to adjust the cayenne to suit one's own tastes and I appreciate that some people like chili cooked in a different manner, perhaps with ground meat or beans, but after allowing for these things I cannot imagine how one could find this recipe to be terribly objectionable.