Chili Woody Desilva

      Yield: 8 Servings

      2 T  oil,cooking

      5    onions

      4 lb beef chuck,coarse grind

      5    garlic cloves

      4 T  oregano,dried,pref. mexican

      2 t  woodruff

      1 T  red chile,hot,ground

      1 t  cayenne pepper

      2 T  paprika

      3 T  cumin

      2 t  chipenos(pequin chiles)

      4 ds hot pepper sauce,liquid

     30 oz tomato sauce

      6 oz tomato paste

      1    water

      4 T  corn flour(masa harina)

1. 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. 2. 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 3. 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. 4. 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. 5. 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