*  Exported from  MasterCook Mac  *
 
                            Chili Woody DeSilva
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   Oil -- cooking
    2      tablespoons   Paprika
    5                    Onions
    3      tablespoons   Cumin
    4      pounds        Beef chuck -- coarse grind
    2      teaspoons     Chipenos (pequin chiles)
    5                    Garlic cloves
    4      dashes        Hot pepper sauce -- liquid
    4      tablespoons   Oregano,dried -- pref. Mexican
   30      ounces        Tomato sauce
    2      teaspoons     Woodruff
    6      ounces        Tomato paste
    1      tablespoon    Red chile,hot -- ground
                         Water
    1      teaspoon      Cayenne pepper
    4      tablespoons   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.~
 
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 Per serving: 587 Calories; 40g Fat (61% calories from fat); 40g Protein; 18g
Carbohydrate; 131mg Cholesterol; 1119mg Sodium