This robust homestyle chili delivers deep, complex flavors through a long, slow simmer that melds coarse-ground chuck beef with a robust blend of cumin, oregano, and chipenotles. The addition of woodruff adds a subtle herbal note, while the traditional finish with masa harina creates a rich, velvety texture without the need for beans. It is a comforting, protein-packed dish perfect for cold evenings or gathering with friends. The flavor truly shines after resting, making it an ideal make-ahead meal that tastes even better the next day. Serve it hot with fresh toppings for a satisfying main course.
Woodie’S Homestyle Chili
Description
This robust homestyle chili delivers deep, complex flavors through a long, slow simmer that melds coarse-ground chuck beef with a robust blend of cumin, oregano, and chipotles. The addition of woodruff adds a subtle herbal note, while the traditional finish with masa harina creates a rich, velvety texture without the need for beans. It is a comforting, protein-packed dish perfect for cold evenings or gathering with friends. The flavor truly shines after resting, making it an ideal make-ahead meal that tastes even better the next day.Ingredients
Directions
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Heat the cooking oil in a large heavy skillet over medium heat.
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Add the chopped onions and season with salt and pepper; cook, stirring frequently, until the onions are translucent.
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Transfer the cooked onions to a large heavy pot or Dutch oven.
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In the same skillet, add the coarse-ground beef chuck and more oil if needed to prevent sticking.
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Add the minced garlic and 1 tablespoon of the dried oregano to the meat.
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Break up the meat with a fork and cook over medium-high heat, stirring occasionally, until evenly browned.
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Add the browned meat mixture to the pot with the onions.
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In a small bowl or bag, mix together the remaining 3 tablespoons of oregano, woodruff, ground red chile, cayenne pepper, paprika, cumin, and chipenos.
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Add the blended spice mixture, liquid hot pepper sauce, tomato sauce, and tomato paste to the pot.
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Add enough water to just cover the ingredients.
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Bring the chili to a boil, then reduce the heat to low and simmer uncovered for at least 2 hours, stirring occasionally.
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Taste and adjust salt and pepper seasonings as needed.
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Allow the chili to cool to room temperature, then cover and refrigerate overnight.
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The next day, skim off the solidified layer of fat from the top.
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Reheat the chili in the pot over medium heat until it reaches a simmer.
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In a small bowl, mix the masa harina with a little cold water to form a smooth paste.
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Stir the masa paste into the simmering chili.
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Continue stirring constantly for 2-3 minutes to prevent sticking and scorching, adding a splash of water if the chili becomes too thick.
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Serve hot.
Nutrition Facts
Servings 8
- 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.
Note
This chili benefits significantly from resting. Refrigerating it overnight allows the flavors to meld and the spices to deepen. Skimming the fat after chilling also results in a cleaner, less greasy final dish.
Masa harina (corn flour) is a traditional thickener for chili. It adds a subtle corn flavor and a velvety texture. Ensure you stir constantly when adding the paste to avoid lumps and burning at the bottom of the pot.
If you cannot find woodruff, you can omit it or substitute with a small amount of lemon verbena or fresh mint for a similar herbal note. Chipenos (pequin chiles) can be substituted with a mixture of ancho and cayenne peppers for heat and fruitiness.
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili freezes well for up to 3 months; thaw overnight in the fridge before reheating.
