Chili Recipe - Shotgun Willie Chili

Carol and Dave Hancock 1985  ICS World Champion

6 lbs Prime Beef, cubed or coarse ground
4 medium onions, finely diced
1 15-oz can Hunts Tomato Sauce
6 New Mexico dried pepper pods
6 Pasilla dried pepper pods
4 cups beef broth
2 tablespoons vinegar
1 teaspoon Tabasco
16 tablespoons Gebhardt Chili Powder
2 tablespoons ground cumin
1 teaspoon cayenne pepper
1 tablespoon MSG
teaspoon sugar
14 garlic pods, crushed- use remaining pulp
1 cup water
1 tablespoons oregano leaves
2-3 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 cups of this paste in recipe.

In the 1 cup of water, bring the 1 tablespoons oregano leaves to boil, steep like tea. Strain, add the strained liquid to chili mixture.

Procedures: 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

If you not want to spend this much time and trouble
For a really good Texas Style Chili recipe
Just try our chili mix.