Chili Woody DeSilva

5

medium onions, chopped     

4

pounds chuck beef, course chili grind  

5

cloves garlic, minced     

4

Tablespoons oregano      

2

teaspoons woodruff      

1

teaspoon cayenne pepper     

2

Tablespoons paprika      

4

dashes Tabasco sauce     

3

10 ounce cans tomato paste   

1

6 ounce can tomato paste   

4

Tablespoons masa flour     

water       

scant teaspoon to full teaspoon chipenos, crushed -

small amount cooking oil    

New Mexico chili powder    

salt and pepper to taste   

In a skillet, brown onion in oil and season with salt and pepper. Place in chili pot. Brown beef in skillet, adding more oil if necessary. Add garlic and I Tablespoon oregano. Add this mixture to chili pot. In a paper sack, shake together woodruff, cayenne pepper, paprika, New Mexico chili powder, cumin, the remaining 3 tablespoons oregano and the chipeno. Add the blended spices to the chili pot. Brown beef in chili pot with the Tabasco sauce, tomato sauce and tomato paste. Add enough water to cover the meat. Simmer at least 2 hours. Cool the chili and refrigerate it overnight. Skim off the excess grease. Reheat the chili to boiling point. In order to thicken the mixture, stir in a flour paste, made of flour and a little water. Stir constantly to prevent sticking and scorching. Add water as necessary for the desired texture.