Shotgun willie chili

Yield: 8 Cups

Measure Ingredient
3 pounds Ground beef -=OR=- sirloin; trimmed, cubed
2 mediums Onions; finely chopped
1 tablespoon Garlic; minced
9 tablespoons Vegetable oil
15 ounces Tomato sauce
½ cup Chili powder; YES, that much
14½ ounce Beef broth
1 tablespoon New Mexico chili powder
1 tablespoon Pasilla chili powder
1 tablespoon Ground cumin
1 tablespoon Salt
1 tablespoon Vinegar
1 teaspoon Oregano
1 teaspoon Pepper
½ teaspoon Cayenne pepper
½ teaspoon Hot pepper sauce


In large bowl, combine beef, onions and garlic. In Dutch oven or stockpot, brown ⅓ of beef with 3 tbls oil; remove and set aside. Repeat with remaining beef and oil. Leave last barch in pot and add first 2 batches.

Add all remaining ingredients. Stir until well blended. Simmer, covered, for 2 hours, stirring occasionally.

From Gemini's MASSIVE MealMaster collection at

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