Woody DeSilva’s Championship Chili
Straight from the pages of Saveur magazine’s Texas Issue, this is the ultimate. Texas chili doesn’t get better than this fiery hot version! No game day spread will be complete without it…
4 lbs. beef chuck, trimmed and
cut into 1⁄2″ cubes
Kosher salt and freshly ground pepper,
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 pequín
or cayenne pepper
1 tbsp. sweet paprika
1 tbsp. Tabasco
1 tsp. ground cumin
4 tbsp. masa harina
- 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.
- 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 pequín, paprika, Tabasco, and cumin; cook, stirring frequently, for 1 minute.
- 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.