The Cookbook

A collection of favorite recipes

Woody DeSilva’s Championship Chili

Posted by Sylvia on 6th March 2011

This recipe for Texas Chili is from Saveur Magazine. I’ve been interested in trying one of the “no-beans” chilis but generally they look a bit sad to me. I didn’t want to make a version that left me thinking “I should have added in a can of pinto beans”. This one attracted me as straight-forward to make and interesting. I can’t get chile pequín here so I used a large chopped up chipotle in adobo and a couple of tablespoons of the sauce. Our sweet paprika is smoked so that added to the smoky flavour.

I simmered it gently for four hours, not two (luckily I prepared it the day before!) and then reheated it quickly for lunch.

  • Serves 6

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

I served the chili with green onions, cheddar cheese and a dollop of sour cream on top. On the side we had corn bread but that was a little bit weird. I think just a big piece of crusty white bread would be better.

Posted in Main Course, Southwestern, USian | Comments Off on Woody DeSilva’s Championship Chili