Feb 12, 2010

Woody DeSilva's Championship Chili

Texas chili doesn't get any better than this fiery-hot version.

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

This article was first published in Saveur in Issue #121

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Ratings & Reviews (11)

by mduganwebb on 2009-06-14

The meat came out buttery and the "gravy" had a wonderful stew sort of consistency, but damn the heat straight to hell! I've never considered myself a tenderfoot when it came to heat but I couldn't serve this as is, much less savor it. I will try this recipe again but I'll have to titrate the heat more to my liking.

by montyman on 2009-06-15

I'm going to make this tomorrow. Is that really 4 tablespoons of dried oregano?

by montyman on 2009-06-17

I found the ground chile pequín in our local Mexican grocery store. It's really a hot smokey kind of heat. I followed the directions until the last part then put it in a crock pot to cook all day. Spicy but not overbearing. Even my 5 year old daughter liked it!

by kdtreynolds on 2009-08-10

Just made Woody's red tonight. Ordered San Antonio Red and chile pequín from Pendery's - the whole deal. That, my friends, is some DAMN FINE CHILI. Admittedly, based on mduganwebb's comment, I opted for 3, instead of the suggested 4 tsp. of chile, plus I purposely used Mexican oregano (I just can't leave well enough alone!). Certainly the best chili I've yet made. And it measures up nicely when compared retrospectively to that of a local/regional champion. Well done, Woody and Saveur!

by maryann1111 on 2009-10-26

This chili is great!! I just won the annual chili competition at work with this entry (I won last year as well with my family recipe). However; I did alter it just a bit by adding canned diced tomatoes and the ultra-illegal ingredient of a few kidney beans.

by Froneputt on 2010-01-09

A fine chili if altered by cutting the heat!!

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.

by rbthatcherjr on 2010-01-30

This was easy to make and I followed the comments of the other reviewers concerning the cayenne pepper. I used 1/2 that required and one less cup of water. I served the chili at my local cask festival with French rolls.

by thealizares on 2010-05-03

my husband's favorite! i serve it with crusty bread on the side, and sometimes a dollop of sour cream to lessen the heat.

by SEVENTYSONGS on 2010-12-01

Hands down the tastiest beanless chili I have ever had (though my fiance insists on calling it the best "stew" he has ever had). As with some other reviewers, I used only half the fire (cayenne) and that was plenty enough for me. I was worried that the tabasco would be overkill, but it wasn't. I can't wait to make it again.

by MNBOATER on 2011-02-20

Excellent! I admit too; I halved the cayenne pepper. I had some leftover beef broth and used that for half of the water.

by robd71 on 2012-01-29

Awesome chili. I couldn't get the pequin peppers the first time I made this but I am doing a second batch as I type. This time I am using the pequin - hopefully it will be even better. I highly recommend this recipe!

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