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| 3 x ca. 450 g | Trimmed sirloin beef; cubed or coarsely ground |
| 2 mittel | Onions finely chopped |
| 1 Esslöffel | garlic fresh, minced |
| 9 Esslöffel | Wesson oil |
| 1 Dose | (15-oz) Hunts's tomato sauce |
| 1/2 Tasse | Gebhardt chili powder |
| 1 Dose | beef broth |
| 1 Esslöffel | New Mexico chile powder |
| 1 Esslöffel | Pasilla chile powder |
| 1 Esslöffel | Each ground cumin; salt and vinegar |
| 1 Teelöffel | Each ground oregano and pepper |
| 1/2 Teelöffel | cayenne pepper |
| 1/2 Teelöffel | pepper sauce hot |
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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. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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