Shotgun Willie Chili Recipes

SHOTGUN WILLIE CHILI

Steps:

• Heat oil in large deep skillet.
• Add beef, onion and garlic. Cook until meat is lightly browned.
• Stir in remaining ingredients.
• Simmer, covered, for 2 hours stirring occasionally.
• Garnish with sour cream and/or cheddar cheese if desired.

SHOTGUN WILLIE CHILI

Steps:

• Seed and stem the chiles, and place in a small saucepan. Add water to cover, and bring to a boil. Simmer for 1 hour, or until the pulp separates from the skin. Scrape the pulp into a bowl, mash into a paste, and set aside. Discard the skins. In a heatproof bowl, combine the oregano and warm water. Allow to steep for 5 minutes, then strain, andd add the liquid to the chile paste. In a large skillet over medium high heat, warm the oil. Working in batches, brown the meat, transferring it to a chili pot as it browns. when all the meat is browned, stir in the chile paste mixture, and all all remaining ingredients. Stir well, and bring to a boil. Lower heat, cover, and simmer for 2 hours, stirring occasionally. Season with salt, pepper nad hot sauce.

WILLIE'S CHILI

Steps:

• Soak onions in water in a large bowl until the water takes on some of the onion flavor, at least 1 hour.
• Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned completely, about 10 minutes.
• Stir onion-and-water mixture, diced tomatoes, and diced tomatoes with green chile peppers with the beef in the pot; bring to a boil, reduce heat to medium-low, and simmer for about 90 minutes.
• Stir paprika, chili powder, sugar, seasoned salt, garlic powder, cumin, marjoram, and cayenne pepper into the liquid until dissolved; continue to cook at a simmer for 1 hour more.
• Stir cornmeal into the chili, 1 tablespoon at a time, simmering for a minute to check consistency before adding the next.