3 lb Trimmed sirloin beef, cubed or coarsely ground
2 medium Onions, finely chopped
1 tbsp Fresh minced garlic
9 tbsp Wesson oil
1 can (15-oz) Hunts's tomato sauce
1/2 cup Gebhardt chili powder
1 can Beef broth
1 tbsp New Mexico chile powder
1 tbsp Pasilla chile powder
1 tbsp Each ground cumin, salt and vinegar
1 tsp Each ground oregano and pepper
1/2 tsp Cayenne pepper
1/2 tsp Hot pepper sauce
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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.
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