Woody DeSilva's Championship Chili
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Credit: André Baranowski
4 lbs. beef chuck, trimmed and
cut into 1⁄2" cubes
Kosher salt and freshly ground pepper,
to taste
4 tbsp. canola oil
5 medium onions, chopped
5 cloves garlic, finely chopped
2 6-oz. cans tomato paste
4 tbsp. dried oregano
3 tbsp. chili powder
4 tsp. ground chile pequín
or cayenne pepper
1 tbsp. sweet paprika
1 tbsp. Tabasco
1 tsp. ground cumin
4 tbsp. masa harina
1. Season beef with salt and pepper. Heat oil in a 6-qt. pot over high heat. Working in 4 batches, brown beef, about 3 minutes per batch. Using a slotted spoon, transfer beef to a plate.
2. Add onions and garlic; cook until lightly browned, about 5 minutes. Return beef to pot; stir in tomato paste. Cook, stirring frequently and scraping bottom of pot with a wooden spoon, until tomato paste is caramelized, about 12 minutes. Add oregano, chili powder, chile pequín, paprika, Tabasco, and cumin; cook, stirring frequently, for 1 minute.
3. Add 5 cups water; bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until meat is tender, about 2 hours. Stir in masa harina; season with salt. Simmer, stirring, until thickened, about 5 minutes.
SERVES 6






























I used half the amount of cayenne pepper and it was still not worthy of serving -- I kept on adding wine and water and cooking it down for several hours and added diced tomatoes. Finally, I could enjoy it without going overboard on water (or beer, if you lean that way). A note on chili -- prepare it the day before if possible. It's always better after refrigerating for the night. Just add a little water (with a blend of red wine or beer) so you don't lose the stew.
The weather outside is frightful -- so I'm trying it again this weekend with cheddar and onions on top.