WOODIE'S HOMESTYLE CHILI

      Title: WOODIE'S HOMESTYLE CHILI
  Categories: Chili, Vegetables
       Yield: 8 Servings
  
       2 tb Oil,cooking
       5    Onions
       4 lb Beef chuck,coarse grind
       5    Garlic cloves
       4 tb Oregano,dried,pref. Mexican
       2 ts Woodruff
       1 tb Red chile,hot,ground
       1 ts Cayenne pepper
       2 tb Paprika
       3 tb Cumin
       2 ts Chipenos(pequin chiles)
       4 ds Hot pepper sauce,liquid
      30 oz Tomato sauce
       6 oz Tomato paste
            Water
       4 tb 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.~
[ add our full cookbook to your website ] [ Search The Cookbook ]