Ron1YY

1985

Shotgun Willie Chili




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

Instructions:
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.