Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Shotgun Willie Chili (World Champion 1985)

Recipe from: Carol and Dave Hancock

6 pounds Prime Beef, cubed or coarse ground
4 medium onions, finely diced
1 15 ounce can Hunt's® tomato sauce
6 New Mexico dried pepper pods
6 pasilla dried pepper pods
4 cups beef broth
2 tablespoons vinegar
1 teaspoon Tabasco sauce
16 tablespoons Gebhardt's 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
1 ½ tablespoons oregano leaves
2 to 3 tablespoons Wesson oil
black pepper
salt, to taste

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 1 ½ cups of this paste in recipe. In the 1 cup of water, bring the 1 ½ tablespoons oregano leaves to boil, steep like tea. Strain, add the strained liquid to chili mixture.

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.

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