Carol's shotgun willie chili

Yield: 6 Servings

Measure Ingredient
3 pounds Trimmed sirloin beef; cubed or coarsely ground
2 mediums Onions; finely chopped
1 tablespoon Fresh minced garlic
9 tablespoons Wesson oil
1 can (15-oz) Hunts's tomato sauce
½ cup Gebhardt chili powder
1 can Beef broth
1 tablespoon New Mexico chile powder
1 tablespoon Pasilla chile powder
1 tablespoon Each ground cumin; salt and vinegar
1 teaspoon Each ground oregano and pepper
½ teaspoon Cayenne pepper
½ teaspoon Hot pepper sauce

Date: Sun, 11 Feb 1996 08:40:37 -0600 From: Judy Howle <howle@...>

Here are some "no beans" recipes for you Texans. Personally, I like beans in my chili, but eat it both ways. CAROL'S SHOTGUN WILLIE CHILI (World Chili Cook-off Winner).

In large bowl, combine beef, onions and garlic. In Dutch oven or stockpot, brown ⅓ beef mixture in 3 Tbsp. hot oil; remove and set aside. Repeat with remaining beef and oil. Leave last batch in pot and add first 2 batches with remaining ingredients. Stir until well blended. Simmer, covered, 2 hours, stirring occasionally. Makes 8 cups.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes