1968 "Chili" Woody DeSilva win
List of Ingredients
Woodruff DeSilva
Ontario, CA
"Chili" Woody DeSilva
Ingredients:
5 medium onions, chopped
small amount cooking oil
salt and pepper to taste
4 lbs chuck beef, course chili grind or chopped into thumbnail-size pieced
5 cloves garlic, minced
4 TSB oregano
2 TSP woodruff (an herb)
1 teaspoon cayenne pepper
2 TSB paprika
scant teaspoon to full teaspoon chipenos (also known as chilipiquines), crushed (available at stores stocking Mexican groceries)
4 dashes Tabasco sauce
3 10-ounce cans tomato paste
1 6-ounce cam tomato paste water
4 TSB flour masa flour (available at stores stocking Mexican groceries)
Recipe
In a skillet, brown onion in oil, seasoning with salt and pepper. Place in chili pot. Brown beef in skillet,
adding more oil if necessary. Add garlic and 1 TSB of the oregano. Add this mixture to the chili pot.
In a paper sack, shake together the woodruff, cayenne pepper, paprika, New Mexico chili powder, cumin,
the remaining 3 TSB oregano and the chipeno. Add the blended spices to the chili pot. Brown beef in chili
pot with the Tabasco sauce, tomato sauce and tomato paste. Add enough water to cover the meat and
simmer at least 2 hours.
Cool the chili; refrigerate it overnight. Skim off the excess grease. Reheat the chili to the boiling point and
stir in a paste made of the flour and a little water to thicken the mixture. Stir constantly to prevent sticking
and scorching, adding water as necessary for the desired texture.
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