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Beef - In the pan
Woody DeSilva's Championship Chili
4 lbs. beef chuck, trimmed and cut into 1?2" cubes
Kosher salt and freshly ground pepper, to taste
4 TBS canola oil
5 medium onions, chopped
5 cloves garlic, finely chopped
2 6-oz. cans tomato paste
4 TBS dried oregano
3 TBS chili powder
4 tsp. ground chile pequin or cayenne pepper
1 TBS sweet paprika
1 TBS Tabasco
1 tsp. ground cumin
4 TBS masa harina
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. -SERVES 6, Saveur Issue #121
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