Shotgun Willie Chili

6

pounds prime beef, cubed or coarse ground

4

medium onions, finely diced

1

15 ounce can Hunt’s tomato sauce

6

New Mexico dried pepper pods

6

dried pasilla 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 cup water

I

Tablespoons oregano leaves

11/2

Tablespoons Wesson oil

2-3

black pepper

6

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 11/2 cups of this paste in recipe. In the 1 cup of water, bring the 11/2 Tablespoons oregano leaves to boil, steep like tea. Strain, add the strained liquid to chili mixture.

Procedure: brown a small batches of beef 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.