Recipe courtesy of Carol Hancock
Shotgun Willie Chili
- Level: Easy
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 361
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 16
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 47
- Cholesterol
- 122
- Sodium
- 895
- Total: 2 hr 35 min
- Prep: 15 min
- Cook: 2 hr 20 min
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.