Shotgun willie chili
8 Cups
Ingredients
| Quantity | 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 |
Directions
PATTI - VDRJ67A
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 www.synapse.com/~gemini