Shotgun Willie Chili
Ingredients| PATTI VDRJ67A 3 lb ground beef -=or=- sirloin, trimmed, cubed 2 medium onions, finely chopped 1 tbsp garlic, minced 9 tbsp vegetable oil 15 oz tomato sauce 1/2 cup chili powder, yes, that much 14 1/2 oz beef broth 1 tbsp new mexico chili powder 1 tbsp pasilla chili powder 1 tbsp ground cumin 1 tbsp salt 1 tbsp vinegar 1 tsp oregano 1 tsp pepper 1/2 tsp cayenne pepper 1/2 tsp hot pepper sauce |
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In large bowl, combine beef, onions and garlic. In Dutch oven or
stockpot, brown 1/3 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.
Servings:
8
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