*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Sunday, May 11, 2025 10:16 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Soups » Chili Woody Desilva
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Chili Woody Desilva recipe to your favorite Save to favorite   Discuss Chili Woody Desilva recipe Write a comment   Print Chili Woody Desilva recipe Print this recipe   Email Chili Woody Desilva recipe to friend Email this recipe
  Chili Woody Desilva
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 234
Ingredients:
2 tbsp Oil,cooking
5 Onions
4 lb Beef chuck,coarse grind
5 Garlic cloves
4 tbsp Oregano,dried,pref. Mexican
2 tsp Woodruff
1 tbsp Red chile,hot,ground
1 tsp Cayenne pepper
2 tbsp Paprika
3 tbsp Cumin
2 tsp Chipenos(pequin chiles)
4 dash Hot pepper sauce,liquid
30 oz Tomato sauce
6 oz Tomato paste
Water
4 tbsp Corn flour(masa harina)
Instructions:
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.~
Rate this recipe:  
Featured Recipe
» ENCHILADAS
Category: Ground Beef
Hits: 521
Rating:rating: (3.7)(3.7)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com