Title: Carol's Shotgun Willie Chili
Categories: Meat
Yield: 6 Servings

3 lb Trimmed sirloin beef; cubed
-or coarsely ground
2 md Onions; finely chopped
1 tb Fresh minced garlic
9 tb Wesson oil
1 cn (15-oz) Hunts's tomato sauce
1/2 c Gebhardt chili powder
1 cn Beef broth
1 tb New Mexico chile powder
1 tb Pasilla chile powder
1 tb Each ground cumin; salt and
-vinegar
1 ts Each ground oregano and
-pepper
1/2 ts Cayenne pepper
1/2 ts Hot pepper sauce

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

From: Judy 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 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.

CHILE-HEADS DIGEST V2 #238

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