Chili Woody DeSilva

Recipe Ingredients

2 tablespoons	30ml	Oil - cooking
5		Onions
4 lbs	1816g / 64oz	Beef chuck - coarse grind
5		Garlic cloves
4 tablespoons	60ml	Oregano - dried, pref. Mexican
2 teaspoons	10ml	Woodruff
1 tablespoon	15ml	Red chile - hot, ground
1 teaspoon	5ml	Cayenne pepper
2 tablespoons	30ml	Paprika
3 tablespoons	45ml	Cumin
2 teaspoons	10ml	Chipenos - (pequin chiles)
30 oz	852g	Tomato sauce
6 oz	170g	Tomato paste
		Water
4 tablespoons	60ml	Corn flour - (masa harina)
4		Hot pepper sauce - liquid

Recipe Instructions

1. Heat the oil in a large heavy skillet over medium heat. Add the onions. Season with salt and pepper and cook, stirring, until the onions are translucent. Remove to a large heavy pot.

2. Add the meat to the skillet, pouring in more oil if necessary. Add garlic and 1 tablespoon of the oregano. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned. Add this mixture to the pot

3. In a small plastic or paper bag, shake together the remaining 3 tablespoons of oregano, the woodruff, ground chile, cayenne pepper, paprika, cumin, and the chipenos. Add the blended spices to the pot as well as the liquid hot pepper sauce, tomato sauce, and tomato paste.

4. Add enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for at least 2 hours. Taste and adjust seasonings.

5. Cool the chili and refrigerate it overnight. The next day, skin off the excess fat. Reheat the chili to the boiling point and stir in a paste made of the masa harina and a little water. Stir constantly to prevent sticking and scorching, adding water as necessary for the desired texture.~

Source:
Karen Ray

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