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Ingredients:
- 5 medium onions, chopped
- small amount cooking oil
- salt and pepper to taste
- 4 lbs chuck beef, course chili grind or chopped into thumbnail-size pieced
- 5 cloves garlic, minced
- 4 TSB oregano
- 2 TSP woodruff (an herb)
- 1 teaspoon cayenne pepper
- 2 TSB paprika
- scant teaspoon to full teaspoon chipenos (also known as chilipiquines), crushed (available at stores stocking
Mexican groceries)
- 4 dashes Tabasco sauce
- 3 10-ounce cans tomato paste
- 1 6-ounce cam tomato paste water
- 4 TSB flour masa flour (available at stores stocking Mexican groceries)
Instructions:
In a skillet, brown onion in oil, seasoning with salt and pepper. Place in chili pot. Brown beef in skillet,
adding more oil if necessary. Add garlic and 1 TSB of the oregano. Add this mixture to the chili pot.
In a paper sack, shake together the woodruff, cayenne pepper, paprika, New Mexico chili powder, cumin,
the remaining 3 TSB oregano and the chipeno. Add the blended spices to the chili pot. Brown beef in chili pot
with the Tabasco sauce, tomato sauce and tomato paste. Add enough water to cover the meat and simmer at least 2
hours.
Cool the chili; refrigerate it overnight. Skim off the excess grease. Reheat the chili to the boiling
point and stir in a paste made of the flour and a little water to thicken the mixture. Stir constantly to prevent
sticking and scorching, adding water as necessary for the desired texture. |
