Chili Woody Desilva
Submitted by limpchick
A competition-style Texas chili with coarse-ground beef chuck, no beans, and a bold spice blend of cumin, oregano, woodruff, and pequin chilis. Simmered for hours and thickened with corn flour.
YIELD
8 servingsPREP
30 minCOOK
145 minREADY
655 minThis is a Texas-style chili that means business. No beans, no tomato chunks, no shortcuts.
Four pounds of coarse-ground beef chuck get browned hard, then simmered for over two hours in a sauce built from tomato paste, tomato sauce, and a spice blend that would make a competition chili cook nod with respect.
The spice profile is layered and intense: generous cumin and oregano (Mexican, if you can find it) form the backbone, while paprika, cayenne, dried ground chili, and fiery pequin peppers bring wave after wave of heat.
Woodruff is the wildcard ingredient here, adding a subtle sweet, herbal note that balances all that fire.
The whole pot gets refrigerated overnight so you can skim the fat and let the flavors deepen. Next day, corn flour stirred in at the reheat gives it that thick, velvety body that clings to every bite.
Chef Tips
- Coarse-ground chuck is non-negotiable. Fine ground beef turns to mush after two hours of simmering. Ask your butcher for a coarse grind, or pulse cubed chuck in a food processor.
- Refrigerating overnight isn’t just about flavor. It lets the fat solidify on top so you can lift it right off for a cleaner, less greasy chili.
- Mix the corn flour with cold water before adding it to the hot chili. Dumping dry flour straight in guarantees lumps.
Ingredients
Directions
- 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.
- 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 corn flour and a little water. Stir constantly to prevent sticking and scorching, adding water as necessary for the desired texture.
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