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Name: Chili Woody Desilva
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 tb Red chile,hot,ground; 30 oz Tomato sauce; 6 oz Tomato paste; 5 Garlic; 1 ts Cayenne pepper; 4 ds Hot pepper sauce,liquid; 2 ts Chipenos(pequin chiles); 4 tb Corn flour(masa harina); 3 tb Cumin; 4 lb Beef chuck,coarse grind; 4 tb Oregano,dried,pref. Mexican; 2 tb Paprika; 5 Onions; 2 ts Woodruff; Water; 2 tb Oil,cooking

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INGREDIENTS

1 tb Red chile,hot,ground
30 oz Tomato sauce
6 oz Tomato paste
5 Garlic
1 ts Cayenne pepper
4 ds Hot pepper sauce,liquid
2 ts Chipenos(pequin chiles)
4 tb Corn flour(masa harina)
3 tb Cumin
4 lb Beef chuck,coarse grind
4 tb Oregano,dried,pref. Mexican
2 tb Paprika
5 Onions
2 ts Woodruff
Water
2 tb Oil,cooking

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.~

NOTES

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Chili Woody Desilva

1 tb Red chile,hot,ground
30 oz Tomato sauce
6 oz Tomato paste
5 Garlic
1 ts Cayenne pepper
4 ds Hot pepper sauce,liquid
2 ts Chipenos(pequin chiles)
4 tb Corn flour(masa harina)
3 tb Cumin
4 lb Beef chuck,coarse grind
4 tb Oregano,dried,pref. Mexican
2 tb Paprika
5 Onions
2 ts Woodruff
 Water
2 tb Oil,cooking

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.~

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Nutrition

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Serving Size: 1 Serving (731g)
Recipe Makes: 8 Servings

Calories: 341
Calories from Fat: 27 (8%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 3085.4mg		106 %
Potassium 3853.3mg		101 %
Total Carbohydrate 77g		23 %
	Dietary Fiber 18g	72 %
	Sugars, other 59.1g
Protein 17.2g		25 %
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: 341

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