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