Shotgun Willie Chili

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  • Level: Easy
  • Total: 2 hr 35 min
  • Prep: 15 min
  • Cook: 2 hr 20 min
  • Yield: 12 to 14 servings
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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



  1. 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.
  2. 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.
  3. 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.