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They had so much fun at the first one, it was
decided to have another! (Besides, Shelby and Witts hadn't sold those
rocks they called the Terlingua ranch) H. Allen was ill due to what he
called an allergy flare-up (some said he'd eaten some of his own chili).
Woodruff "Wino Woody" DeSilva, former manager of Los Angeles International
Airport, took his place and fired up his pot against Wick Fowler in the
second World's Championship. Scott Carpenter (astronaut) served as head
judge. Someone had stuffed the ballot box for H. Allen and Carpenter
called for a re-vote. The ballots were cast, and before the box was
opened, a masked bandit brandishing a rifle, grabbed the ballot box and
threw it down a mine shaft. Dave Witts (still the mayor of Terlingua)
declared nolo contendere until the following year.
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Woody
DeSilva
Ontario, CA
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Winning Recipe |
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Woody
DeSilva's Champion Chili
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| Ingredients: |
5 medium onions, chopped
small amount cooking oil
salt and pepper to taste
4 lbs
chuck beef, course chili grind or chopped into thumbnail-size
pieced
5 cloves garlic, minced
4 TSB oregano
2 TSP
woodruff (an herb)
1 teaspoon cayenne pepper
2 TSB paprika
scant teaspoon to full teaspoon chipenos (also known as
chilipiquines), crushed (available at stores stocking Mexican
groceries)
4 dashes Tabasco sauce
3 10-ounce cans tomato
paste
1 6-ounce cam tomato paste water
4 TSB flour masa
flour (available at stores stocking Mexican
groceries)
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| Instructions: |
In a skillet, brown onion
in oil, seasoning with salt and pepper. Place in chili pot. Brown
beef in skillet, adding more oil if necessary. Add garlic and 1 TSB
of the oregano. Add this mixture to the chili pot.
In a paper
sack, shake together the woodruff, cayenne pepper, paprika, New
Mexico chili powder, cumin, the remaining 3 TSB 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 and simmer at least 2
hours.
Cool the chili; refrigerate it overnight. Skim off the
excess grease. Reheat the chili to the boiling point and stir in a
paste made of the flour and a little water to thicken the mixture.
Stir constantly to prevent sticking and scorching, adding water as
necessary for the desired
texture.
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