Chili desilva
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Chili desilva
  Chili    Beef    Tex-mex  
Last updated 6/12/2012 1:14:30 AM. Recipe ID 43425. Report a problem with this recipe.
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      Title: Chili desilva
 Categories: Beef, Tex-mex, Main dish
      Yield: 8 Servings
      2 tb Vegetable oil
      5    Onions
      4 lb Ground beef chuck
      5    Garlic cloves
      4 tb Oregano
      2 ts Woodruff
      1 tb Ground red hot chili
      1 ts Cayenne pepper
      2 tb Paprika
      3 tb Cumin
      2 ts Chipenos (pequin chiles)
      4 ds Liquid hot pepper sauce
     30 oz Tomato sauce
      6 oz Tomato paste
      4 tb Corn flour (masa harina)
  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. 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. 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. 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
  masa harina and a little water. Stir constantly to prevent sticking
  and scorching, adding water as necessary for the desired texture.

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Recipe ID 43425 (Apr 03, 2005)

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