Chili Woody DeSilva

* Exported from MasterCook Mac *

Chili Woody DeSilva

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Oil -- cooking
2 tablespoons Paprika
5 Onions
3 tablespoons Cumin
4 pounds Beef chuck -- coarse grind
2 teaspoons Chipenos(pequin chiles)
5 Garlic cloves
4 dashes Hot pepper sauce -- liquid
4 tablespoons Oregano,dried -- pref. Mexican
30 ounces Tomato sauce
2 teaspoons Woodruff
6 ounces Tomato paste
1 tablespoon Red chile,hot -- ground
Water
1 teaspoon Cayenne pepper
4 tablespoons Corn flour(masa harina)

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.~

- - - - - - - - - - - - - - - - - -


Per serving: 587 Calories; 40g Fat (61% calories from fat); 40g Protein; 18g
Carbohydrate; 131mg Cholesterol; 1119mg Sodium