Not mine. Woody DeSilva’s winning recipe from the 1968 Terlingua, TX chili cook-off. It’s an excellent, fiery-hot Texas Bowl of Red! Served with cornbread (and usually raw diced onion but used it all) and cooked over an open fire alongside some chicken for a later meal.
4 lbs beef chuck, 1/2 inch cubes - brown first in oil and remove meat from Dutch oven then add onion & garlic until soft. Return beef, add tomato paste cook about 10 minutes until carmelized (stirring often) then rest of ingredients.
S&P to taste
4 tbsp canola oil
5 medium onions, chopped
5 cloves garlic, chopped
2-6oz can tomato paste
4 tbsp. Dried oregano
3 tbsp chili powder
4 tsp ground chili pequin or cayenne
1 tbsp sweet paprika
1tbsp Tabasco
1 tsp ground cumin
5 cups water, bring to boil then simmer a couple hours
4 tbsp masa harina (optional to thicken)
Enjoy!
4 lbs beef chuck, 1/2 inch cubes - brown first in oil and remove meat from Dutch oven then add onion & garlic until soft. Return beef, add tomato paste cook about 10 minutes until carmelized (stirring often) then rest of ingredients.
S&P to taste
4 tbsp canola oil
5 medium onions, chopped
5 cloves garlic, chopped
2-6oz can tomato paste
4 tbsp. Dried oregano
3 tbsp chili powder
4 tsp ground chili pequin or cayenne
1 tbsp sweet paprika
1tbsp Tabasco
1 tsp ground cumin
5 cups water, bring to boil then simmer a couple hours
4 tbsp masa harina (optional to thicken)
Enjoy!
