| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Texan | Meat | 6 | Servings |
INGREDIENTS
| 3 | lb | Trimmed sirloin beef; cubed or coarsely ground |
| 2 | md | Onions; finely chopped |
| 1 | tb | Fresh minced garlic |
| 9 | tb | Wesson oil |
| 1 | cn | (15-oz) Hunts's tomato sauce |
| 1/2 | c | Gebhardt chili powder |
| 1 | cn | Beef broth |
| 1 | tb | New Mexico chile powder |
| 1 | tb | Pasilla chile powder |
| 1 | tb | Each ground cumin; salt and vinegar |
| 1 | ts | Each ground oregano and pepper |
| 1/2 | ts | Cayenne pepper |
| 1/2 | ts | Hot pepper sauce |
INSTRUCTIONS
Date: Sun, 11 Feb 1996 08:40:37 -0600 From: Judy Howle <howle@EbiCom.net> Here are some "no beans" recipes for you Texans. Personally, I like beans in my chili, but eat it both ways. CAROL'S SHOTGUN WILLIE CHILI (World Chili Cook-off Winner). In large bowl, combine beef, onions and garlic. In Dutch oven or stockpot, brown 1/3 beef mixture in 3 Tbsp. hot oil; remove and set aside. Repeat with remaining beef and oil. Leave last batch in pot and add first 2 batches with remaining ingredients. Stir until well blended. Simmer, covered, 2 hours, stirring occasionally. Makes 8 cups. CHILE-HEADS DIGEST V2 #238 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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