Chili
Recipe - Shotgun
Willie Chili
Carol and Dave Hancock
1985 ICS World Champion
- Ingredients:
- 6 lbs Prime Beef, cubed or coarse ground
- 4 medium onions, finely diced
- 1 15-oz can Hunts Tomato Sauce
- 6 New Mexico dried pepper pods
- 6 Pasilla dried pepper pods
- 4 cups beef broth
- 2 tablespoons vinegar
- 1 teaspoon Tabasco
- 16 tablespoons Gebhardt Chili Powder
- 2 tablespoons ground cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon MSG
- ½ teaspoon sugar
- 14 garlic pods, crushed- use remaining
pulp
- 1 cup water
- 1½ tablespoons oregano leaves
- 2-3 tablespoons Wesson Oil
- black pepper
- salt to taste
Remove stems and seeds from pepper pods and
boil chili peppers in water for approximately
one hour until pulp separates from skin.
Scrape pulp from skin, mash into a paste. Use
1½ cups of this paste in recipe.In the 1
cup of water, bring the 1½ tablespoons
oregano leaves to boil, steep like tea.
Strain, add the strained liquid to chili
mixture.
Procedures: Brown beef, a small
batch at a time in hot oil adding onions and
black pepper to each batch. Remove meat to
chili pot as it browns. Add remaining
ingredients, blend well. Cover and simmer 2
hours, stirring occasionally
If you not want to spend
this much time and trouble
For a really good Texas Style Chili recipe
Just try our chili
mix.
Texaschilispice.com