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Name: Chili Desilva
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 ts Woodruff; 1 ts Cayenne pepper; 6 oz Tomato paste; 4 lb Ground beef chuck; 4 tb Oregano; 30 oz Tomato sauce; 2 tb Vegetable oil; 2 tb Paprika; 2 ts Chipenos (pequin chiles); 4 ds Liquid hot pepper sauce; 4 tb Corn flour (masa harina); 5 Onions; 5 Garlic; 3 tb Cumin; Water; 1 tb Ground red hot chili

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INGREDIENTS

2 ts Woodruff
1 ts Cayenne pepper
6 oz Tomato paste
4 lb Ground beef chuck
4 tb Oregano
30 oz Tomato sauce
2 tb Vegetable oil
2 tb Paprika
2 ts Chipenos (pequin chiles)
4 ds Liquid hot pepper sauce
4 tb Corn flour (masa harina)
5 Onions
5 Garlic
3 tb Cumin
Water
1 tb Ground red hot chili

Servings

INSTRUCTIONS

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. 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. 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. 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. 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. Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Chili Desilva

2 ts Woodruff
1 ts Cayenne pepper
6 oz Tomato paste
4 lb Ground beef chuck
4 tb Oregano
30 oz Tomato sauce
2 tb Vegetable oil
2 tb Paprika
2 ts Chipenos (pequin chiles)
4 ds Liquid hot pepper sauce
4 tb Corn flour (masa harina)
5 Onions
5 Garlic
3 tb Cumin
 Water
1 tb Ground red hot chili

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. 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. 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. 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. 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.    Recipe By     :    From:                                 Date: 05/28    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (735g)
Recipe Makes: 8 Servings

Calories: 852
Calories from Fat: 354 (42%)

Amt Per Serving		% DV

	Total Fat 39.3g	52 %
	Saturated Fat 14g	70 %
	Monounsaturated Fat 17g
	Polyunsanturated Fat 2.8g
Cholesterol 154.2mg		47 %
Sodium 3235.3mg		112 %
Potassium 4538.7mg		119 %
Total Carbohydrate 77.6g		23 %
	Dietary Fiber 18.3g	73 %
	Sugars, other 59.3g
Protein 59.5g		85 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 852

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