Chili Woody Desilva

This hearty American-style chili is a deep, savory comfort food that rewards patience. Built on a foundation of coarse-ground beef chuck and five onions, it develops a rich, umami-packed flavor profile enhanced by cumin, oregano, and smoky chipenot peppers. The inclusion of woodruff adds a subtle herbal note, while the tomato base provides a tangy backbone. Slow simmering allows the meat to become tender and the flavors to meld into a cohesive, thick stew. Traditionally thickened with a masa harina paste, it offers a authentic texture that distinguishes it from simpler quick chilis. Perfect for cold evenings, this dish is best made a day ahead to allow the flavors to deepen further. Serve with rice, beans, or crusty bread for a satisfying meal that feeds a crowd.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 1603.8

Dietary: Gluten-free

Description

This hearty American-style chili is a deep, savory comfort food that rewards patience. Built on a foundation of coarse-ground beef chuck and five onions, it develops a rich, umami-packed flavor profile enhanced by cumin, oregano, and smoky chipenot peppers. The inclusion of woodruff adds a subtle herbal note, while the tomato base provides a tangy backbone. Slow simmering allows the meat to become tender and the flavors to meld into a cohesive, thick stew. Traditionally thickened with a masa harina paste, it offers a authentic texture that distinguishes it from simpler quick chilis. Perfect for cold evenings, this dish is best made a day ahead to allow the flavors to deepen further. Serve with rice, beans, or crusty bread for a satisfying meal that feeds a crowd.

Ingredients

2 teaspoon Oil,cooking
2 teaspoon Paprika
5 Onions
3 teaspoon Cumin
4 pound Beef chuck,coarse grind
2 teaspoon Chipenos(pequin chiles)
5 Garlic Cloves
4 ds Hot pepper sauce,liquid
4 teaspoon Oregano,dried,pref. Mexican
30 ounce Tomato sauce
2 teaspoon Woodruff
6 ounce Tomato paste
1 teaspoon Red chile,hot,ground

Directions

1
Heat the cooking oil in a large heavy skillet over medium heat.
2
Add the onions and season with salt and pepper, cooking and stirring until translucent.
3
Transfer the cooked onions to a large heavy pot.
4
Add the coarse ground beef chuck to the skillet, adding more oil if necessary.
5
Add the garlic cloves and 1 tablespoon of the dried oregano to the meat.
6
Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.
7
Transfer the browned meat mixture to the pot with the onions.
8
In a small bag, shake together the remaining 3 tablespoons of oregano, woodruff, ground red chile, cayenne pepper, paprika, cumin, and chipenot peppers.
9
Add the blended spice mixture, liquid hot pepper sauce, tomato sauce, and tomato paste to the pot.
10
Add enough water to cover the ingredients.
11
Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for at least 2 hours.
12
Taste and adjust seasonings as needed.
13
Cool the chili completely and refrigerate overnight.
14
The next day, skim off the excess fat that has solidified on the surface.
15
Reheat the chili to a boil.
16
In a small bowl, mix the masa harina with a little water to form a smooth paste.
17
Stir the masa paste into the boiling chili, stirring constantly to prevent sticking and scorching.
18
Continue stirring and adding water as necessary to achieve the desired thick texture.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1603.8kcal

% Daily Value *
Total Fat 76.7g118%
Saturated Fat 28.7g144%
Cholesterol 354.1mg119%
Sodium 5499.6mg230%
Total Carbohydrate 91.7g31%
Dietary Fiber 24.0g96%
Sugars 49.2g
Protein 137.6g276%

* 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: american, beans, beef, blending, boiling, chile,hot,ground, chiles, chili, chipenospequin, chuck,coarse, cloves, cumin, desilva, grind, hot, main, mexican, oil,cooking, onions, oregano,dried,pref

Read it online: https://www.chefs-mate.com/recipe/chili-woody-desilva/