Hot willie's texas chili

Yield: 1 Servings

Measure Ingredient
2 tablespoons Olive oil
2 pounds Coarsely ground sirloin
1 large Onion; finely chopped
2 \N Cloves garlic; crushed
1 can (28-oz) whole tomatoes (drained)
2 cans (12-oz) tomato sauce
1 can (12-oz) amber ale or regular beer
3 tablespoons Chili powder
1 tablespoon Ground cumin
1 tablespoon Sugar
½ teaspoon Ground black pepper
2 tablespoons Beef bouillon crystals or 2 bouillon cubes
1 teaspoon Salt
1 teaspoon Cilantro
3 cans (16-oz) dark red kidney beans
\N \N Cayenne pepper to taste

The RoadHouse folks shared their recipe for Hot Willie's Texas Chili. To get the right zing, they suggest using a good chili powder. The recipe was tested by Karen Uber, a student in hospitality management at the University of Akron.

Heat olive oil in large skillet. Add ground sirloin, onion and garlic and cook until meat is browned on all sides. Drain to remove oil and fat. Place meat in a large metal pot and add canned tomatoes, tomato sauce and beer.

Stir in chili powder, cumin, sugar, pepper, bouillon, salt and cilantro.

Cook over medium heat, stirring occasionally, for 1-¼ hours. Twenty minutes before serving, add kidney beans (with liquid). Add cayenne pepper, a pinch at a time, to taste. Top with chopped onion, grated sharp cheese, chopped fresh tomato, chopped green or red pepper, or sour cream, if desired.

Posted to recipelu-digest Volume 01 Number 577 by QueenBerta <QueenBerta@...> on Jan 22, 1998

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