Title: Shotgun Willie Chili
Categories: Chili Ethnic
Yield: 8 Cups
| PATTI VDRJ67A |
| 3 | lb | Ground beef -=or=- sirloin; trimmed, cubed |
| 2 | md | Onions; finely chopped |
| 1 | tb | Garlic; minced |
| 9 | tb | Vegetable oil |
| 15 | oz | Tomato sauce |
| 1/2 | c | Chili powder; yes, that much |
| 14 1/2 | oz | Beef broth |
| 1 | tb | New mexico chili powder |
| 1 | tb | Pasilla chili powder |
| 1 | tb | Ground cumin |
| 1 | tb | Salt |
| 1 | tb | Vinegar |
| 1 | ts | Oregano |
| 1 | ts | Pepper |
| 1/2 | ts | Cayenne pepper |
| 1/2 | ts | Hot pepper sauce |
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.