Woody DeSilva's Championship Chili

By cprzybyl

Ingredients

• 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 pequ
• or cayenne pepper
• 1 tbsp. sweet paprika
• 1 tbsp. Tabasco
• 1 tsp. ground cumin
• 4 tbsp. masa harina

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

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 pequ 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.