Chili Woody Desilva

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Servings: 6 servings Difficulty: Advanced
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A robust, slow-simmered beef chili with complex spices and masa-thickened richness
Chili Woody Desilva recipe image
Chili Woody Desilva recipe image
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Chili Woody Desilva

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 servings Calories: 1729.6

Description

This hearty American-style chili, famously associated with Woody Desilva, is a deep, complex dish built on a foundation of coarse-ground beef chuck and plenty of onions. The flavor profile is earthy and aromatic, driven by a unique spice blend including Mexican oregano, woodruff, cumin, and dried pequin chiles. Unlike standard chili con carne, this recipe uses masa harina to thicken the stew, giving it a distinctive, comforting texture. It is a perfect candidate for make-ahead cooking; the flavors meld and deepen significantly after refrigerating overnight. Serve it hot with cornbread or over rice for a satisfying, rustic meal that warms the soul.

Ingredients

Directions

  1. Heat the cooking oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
  2. Add the chopped onions to the hot oil and sauté, stirring occasionally, until they are soft and translucent.
  3. Transfer the cooked onions to a large heavy pot or Dutch oven.
  4. Add the coarse-ground beef chuck to the skillet, adding more oil if the pan is dry.
  5. Add the minced garlic and 1 tablespoon of the oregano to the meat.
  6. Break up any large lumps of meat with a fork and cook over medium-high heat, stirring occasionally, until the beef is evenly browned and no pink remains.
  7. Transfer the browned meat mixture to the pot containing the onions.
  8. In a small bag or bowl, combine the remaining 3 tablespoons of oregano, woodruff, ground red chile, cayenne pepper, paprika, cumin, and ground chipenos.
  9. Add the blended spice mixture to the pot along with the liquid hot pepper sauce, tomato sauce, and tomato paste.
  10. Stir well to combine all ingredients, then add enough water to cover the mixture.
  11. Bring the chili to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.
  12. Simmer uncovered for at least 2 hours, stirring occasionally, allowing the flavors to meld and the meat to tenderize.
  13. Taste the chili and adjust salt and pepper seasoning as needed.
  14. Allow the chili to cool completely, then cover and refrigerate overnight to let the flavors deepen and fat solidify.
  15. The next day, skim off the layer of solidified fat from the top of the chili.
  16. Reheat the chili in a large pot over medium heat until it reaches a simmer.
  17. Mix the masa harina with a small amount of cold water to form a smooth, lump-free paste.
  18. Stir the masa paste into the simmering chili to thicken it.
  19. Continue to stir constantly for a few minutes to prevent sticking or scorching, adding small amounts of water if the chili becomes too thick.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 1729.6kcal
% Daily Value *
Total Fat 84.5g130%
Saturated Fat 29.8g149%
Cholesterol 354.1mg119%
Sodium 5507.3mg230%
Total Carbohydrate 107.9g36%
Dietary Fiber 31.6g127%
Sugars 52.4g
Protein 140.8g282%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, beef, chuck, spicy, comfort food, simmered, masa harina, pequin chiles, woodruff, american cuisine, hearty, slow cook, make-ahead, cumin, oregano, tomato sauce, garlic, onions, dinner, desilva
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