SHOTGUN WILLIE CHILI
Provided by Food Network
Categories main-dish
Time 2h35m
Yield 12 to 14 servings
Number Of Ingredients 19
Steps:
- Remove stems and seeds from pepper pods and boil chile peppers in water for approximately 1 hour, until pulp separates from skin. Scrape pulp from skin, mash into a paste. Use 1 cup of this paste in recipe.
- Place 1 cup of water in a small saucepan and add the oregano. Bring to a boil, remove from the heat and steep like tea. Strain, and add the strained liquid to the chili pot.
- In a saute pan, brown the 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 and blend well. Cover and simmer 2 hours, stirring occasionally.
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Marshal Mlambo
[email protected]This chili is a bit too spicy for me, but my husband loves it.
Yogen Gurung
[email protected]I love the smoky flavor that the chipotle peppers add to this chili.
Rayhan Mondol
[email protected]This is the best chili recipe I've ever tried. It's so flavorful and has just the right amount of heat.
Lila Sanjel
[email protected]I've made this chili several times and it's always a hit. It's so easy to make and it's always delicious.
Nyasha Jonasi
[email protected]This chili is perfect for a cold winter day. It's hearty and filling, and the spices really warm you up.
Eric Arthur
[email protected]I made this chili for a party and it was a huge hit. Everyone loved it and asked for the recipe.
Rj Rabbe
[email protected]This chili is a great way to use up leftover beef. I always have a few pieces of steak or roast beef in the freezer, and this is a great way to use them up.
Cecilia Ramirez
[email protected]I followed the recipe exactly and the chili turned out great. It was a little spicy for my taste, so next time I will reduce the amount of cayenne pepper.
Robert Minamino
[email protected]This chili is easy to make and so delicious. I love that I can just throw it all in the slow cooker and let it cook all day.
Athena Chapman
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of beer, but I'm so glad I did. The beer really mellows out the heat of the chili and gives it a really nice flavor.
Agha Shayan
[email protected]This is the best chili I've ever had. The combination of the spices and the beer is just perfect. I will definitely be making this again.
Indira Thapa
[email protected]I love that this recipe uses dark beer. It gives the chili a really rich, deep flavor.
Sheraz Qasim
[email protected]This recipe is a total hit! The flavors are so bold and complex, and the beef is fall-apart tender. I served it with sour cream, shredded cheese, and diced avocado, and it was a huge success.