Categories: Chili, Beans 
      Yield: 8 servings 
  
      2 tb Oil,cooking                         2 tb Paprika 
      5    Onions                              3 tb Cumin 
      4 lb Beef chuck,coarse grind             2 ts Chipenos(pequin chiles) 
      5    Garlic cloves                       4 ds Hot pepper sauce,liquid 
      4 tb Oregano,dried,pref. Mexican        30 oz Tomato sauce 
      2 ts Woodruff                            6 oz Tomato paste 
      1 tb Red chile,hot,ground                     Water 
      1 ts Cayenne pepper                      4 tb 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 and 
  scorching, adding water as necessary for the desired texture.~