Recipe 4 All: Chili Woody Desilva Recipe — Every recipe in the World on this site.

Recipe 4 All: Chili Woody Desilva Recipe

Chili Woody Desilva

Yield: 8 servings
2tablespoon Oil,cooking
2tablespoon Paprika
5  Onions
3tablespoon Cumin
4lb Beef chuck,coarse grind
2teaspoon Chipenos(pequin chiles)
5  Garlic cloves
4ds Hot pepper sauce,liquid
4tablespoon Oregano,dried,pref. Mexican
30oz Tomato sauce
2teaspoon Woodruff
6oz Tomato paste
1tablespoon Red chile,hot,ground
1teaspoon Cayenne pepper
4tablespoon 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.

Your Chili Woody Desilva is ready. Bon appetit!

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