Shotgun Willie Chili * Recipe
Yield: 8 CupsRecipe by luhu.jp
Ingredients:
PATTI - VDRJ67A
3 lbs: Ground beef -=OR=- sirloin, trimmed, cubed
2 medium: Onions, finely chopped
1 tbsp: Garlic, minced
9 tbsp: Vegetable oil,
15 ounce: Tomato sauce,
1/2 cup: Chili powder, YES, that much
14 1/2 ounce: Beef broth,
1 tbsp: New Mexico chili powder,
1 tbsp: Pasilla chili powder,
1 tbsp: Ground cumin,
1 tbsp: Salt,
1 tbsp: Vinegar,
1 tsp: Oregano,
1 tsp: Pepper,
1/2 tsp: Cayenne pepper,
1/2 tsp: Hot pepper sauce,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp