MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shotgun Willie Chilli
Categories: Chilli, Stews, Beef, Chilies
Yield: 12 Servings
6 lb Prime Beef; diced or coarse
- ground
4 md Onions; fine diced
15 oz Can tomato Sauce
6 lg New Mexico dried chile pods
6 lg Pasilla dried chile pods
4 c Beef broth
2 tb Vinegar
1 ts Tabasco
16 tb Gebhardt Chilli Powder
2 tb Ground cumin
1 ts Cayenne pepper
1 tb MSG
1/2 ts Sugar
14 cl Garlic; crushed
1 c Water
1 1/2 tb Oregano leaves
2 tb Wesson oil; up to 3 tb
Salt & black pepper
Remove stems and seeds from pepper pods and boil chile
peppers in water for approximately one hour until pulp
separates from skin. Scrape pulp from skin, mash into a
paste. Use 1 1/2 cups of this paste in recipe.
In the 1 cup of water, bring the 1 1/2 tablespoons oregano
leaves to boil, steep like tea. Strain, add the strained
liquid to chilli 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.
1985 ICS World Championship recipe
Recipe by Carol Hancock, winner 1985
From:
http://www.chilicookoff.com/Winner/wc_1985
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