MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shotgun Willie Chilli
 Categories: Chilli, Stews, Beef, Chilies
      Yield: 12 Servings
 
      6 lb Prime Beef; diced or coarse
           - ground
      4 md Onions; fine diced
     15 oz Can tomato Sauce
      6 lg New Mexico dried chile pods
      6 lg Pasilla dried chile pods
      4 c  Beef broth
      2 tb Vinegar
      1 ts Tabasco
     16 tb Gebhardt Chilli Powder
      2 tb Ground cumin
      1 ts Cayenne pepper
      1 tb MSG
    1/2 ts Sugar
     14 cl Garlic; crushed
      1 c  Water
  1 1/2 tb Oregano leaves
      2 tb Wesson oil; up to 3 tb
           Salt & black pepper
 
  Remove stems and seeds from pepper pods and boil chile
  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 chilli mixture.
  
  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.
  
  1985 ICS World Championship recipe
  
  Recipe by Carol Hancock, winner 1985
  
  From: http://www.chilicookoff.com/Winner/wc_1985
  
  Uncle Dirty Dave's Archives
 
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