Original Recipe:
1 1/2 pounds boneless beef round steak, trimmed and cut into 1/2-inch pieces
3 medium yellow onions, chopped
1 large clove garlic, minced
2 cans (14.5ozs each) tomatoes (diced, chopped)
2 cans (8oz each) tomato sauce
1 cup beef broth
2 tablespoons chili powder
2 tablespoons mined jalapeno peppers
2 teaspoons dried oregano or basil (leaves)
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon ground red pepper (cayenne)
Cook meat, onions and garlic in a dutch oven until browned (about 10 minutes). Stir in all other ingredients. Bring to a boil then lower heat to a simmer. Simmer, covered for 50 to 60 minutes or until meat is tender. For thicker consitency cook, uncovered until mixture reaches your desired consistency.
Alternative Versions:
Bastard of Texas Red - Add two cans of your choice of beans to the mix
Yellow-Belly Texas Red - Substitute Chicken or Pork for the Beef
New York City Texas Red - Leave out all the peppers ground and minced
Enjoy!
