Ingredients
- 6 dried New Mexico chiles
- 6 dried pasilla chiles
- 1 cup water
- 1 tablespoon oregano leaves
- 6 pounds chuck, cubed or coarse ground
- 2 to 3 tablespoons vegetable oil
- 4 medium onions, finely diced
- Black pepper
- 1 (15-ounce) can tomato sauce
- 4 cups beef broth
- 2 tablespoons vinegar
- 1 teaspoon hot red pepper sauce
- 16 tablespoons Texas chili powder
- 2 tablespoons ground cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon monosodium glutamate
- 1 teaspoon sugar
- 14 garlic cloves, crushed- use remaining pulp
- Salt
Directions
Remove stems and seeds from pepper pods and boil chile peppers in water for approximately 1 hour, until pulp separates from skin. Scrape pulp from skin, mash into a paste. Use 1 cup of this paste in recipe.
Place 1 cup of water in a small saucepan and add the oregano. Bring to a boil, remove from the heat and steep like tea. Strain, and add the strained liquid to the chili pot.
In a saute pan, brown the 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 and blend well. Cover and simmer 2 hours, stirring occasionally.
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By Chef #1207287
St Louis MO
on November 01, 2011
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This chili was labor intensive, but overall absolutely delicious! I made it for a chili cook-off and won first place!
By ruthmc3005_13123064
Bend, 77
on September 04, 2010
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Do it the easy easy way and find Carol Hancock's Texas Willie's Shotgun Chili seasoning mix. It is perfect and I can't duplicate it myself. She actually gave me some several years ago!! I'm trying to find out how to order it on line. Their website is down right now.....
By holly_12680811
Pecos, 83
on February 22, 2010
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This is my go to chili recipe. A little time consuming but well worth it. I've used it since 2005. I gave my copy away and when I went to reprint I couldn't believe it only had 4 stars. Sometimes when it comes to southern recipes New Yorkers shouldn't be allowed to vote.
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