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Woodie's homestyle chili
Artist: _
Categories: Chili, Herbs & Spices, Vegetables
Yield: 8
Rating: 0
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Ingredients:
2 tbspOil, cooking
5 Onions
4 lbsBeef chuck, coarse grind
5 Garlic cloves
4 tbspOregano, dried, pref. Mexican
2 tspWoodruff
1 tbspRed chile, hot, ground
1 tspCayenne pepper
2 tbspPaprika
3 tbspCumin
2 tspChipenos(pequin chiles)
4 dashHot pepper sauce, liquid
30 ozTomato sauce
6 ozTomato paste
Water
4 tbspCorn flour(masa harina)
Procedures:
1Heat the oil in a large heavy skillet over medium heat.
2Add the onions.
3Season with salt and pepper and cook, stirring, until the onions are translucent.
4Remove to a large heavy pot.~ Add the meat to the skillet, pouring in more oil if necessary.
5Add garlic and 1 tablespoon of the oregano.
6Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.
7Add this mixture to the pot~ 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.
8Add the blended spices to the pot as well as the liquid hot pepper sauce, tomato sauce, and tomato paste.~ Add enough water to cover.
9Bring to a boil, then lower the heat and simmer, uncovered, for at least 2 hours.
10Taste and adjust seasonings.~ Cool the chili and refrigerate it overnight.
11The next day, skin off the excess fat.
12Reheat the chili to the boiling point and stir in a paste made of the masa harina and a little water.
13Stir constantly to prevent sticking and scorching, adding water as necessary for the desired texture.~
 
 
 
 

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