Yield: 6 Servings
|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.
CHILE-HEADS DIGEST V2 #238
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .