Recipe - Carols Shotgun Willie Chili

3 pound Trimmed sirloin beef; cubed
or coarsely ground
2 md Onions; finely chopped
1 tablespoon Fresh minced garlic
9 tablespoon Wesson oil
1 cn (15oz) Hunts's tomato sauce
One half cup Gebhardt chili powder
1 cn 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
One half teaspoon Cayenne pepper
One half teaspoon Hot pepper sauce

Date: Sun, 11 Feb 1996 08:40:37 0600

From: Judy Howle howle@EbiCom.net
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 Cookoff Winner).

In large bowl, combine beef, onions and garlic. In Dutch oven or stockpot,
brown 1/3 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.

CHILEHEADS DIGEST V2 #238

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.