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

 Uncle Dirty Dave's Archives

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