Shotgun Willie Chili

19th Annual World's Championship Recipe


Carol and Dave Hancock

Ingredients:
     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
     1/2 teaspoon sugar
     14 garlic pods, crushed- use remaining pulp
     1 cup water
     1 1/2 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 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 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.