Woody DeSilva’s Championship Chili

Name: Woody DeSilva's Championship Chili
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 4 lb. 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 pequín or cayenne pepper; 1 tbsp. sweet paprika; 1 tbsp. Tabasco; 1 tsp. ground cumin; 4 tbsp. masa harina

Serves
serves 6

Texas chili doesn't get any better than this fiery-hot version.

Ingredients

4 lb. 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 pequín or cayenne pepper
1 tbsp. sweet paprika
1 tbsp. Tabasco
1 tsp. ground cumin
4 tbsp. masa harina

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Instructions

Step 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.

Step 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 pequín, paprika, Tabasco, and cumin; cook, stirring frequently, for 1 minute.

Step 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.

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.