Carol's shotgun willie chili
6 Servings
Ingredients
| Quantity | 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 |
Directions
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
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