Carol Hancock Chili Recipes


 

Chris Allingham

Administrator
Staff member
From www.shotgunwilliechili.com

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Here are two great chili recipes from Carol Hancock.

If you are in a hurry, but you want a world class bowl of chili, Carol's Quick Fix Chili recipe will have you eating great chili in about an hour. The Shotgun Willie Chili recipe is the one Carol used to win first place and $25,000 in the International Chili Society's World Championship Chili Cookoff.

Try them both or just try using Willie's Texas Chili Seasoning in your favorite chili recipe. Whatever recipe you use, don't forget to order the secret ingredient - Willie's Texas Chili Seasoning - from our web site www.shotgunwilliechili.com.

SHOTGUN WILLIE CHILI
Makes about 1 1/2 gallons of Shotgun Willie Chili

6 pounds prime beef - cubed or course ground
4 medium onions - finely diced
1 tablespoon black pepper
1/2 pound kidney suet
1 15 oz. can stewed tomatoes - pureed
1 1/2 cups pepper paste - 6 New Mexico & 6 Pasilla chili peppers
4 cups beef broth
2 tablespoons apple cider vinegar
1 teaspoon Tabasco
1 cup Willie's Texas Chili Seasoning
2 tablespoons ground cumin
1 teaspoon cayenne pepper
1 tablespoon MSG
1/2 teaspoon sugar
14 pods garlic - crushed
1 1/2 tablespoons oregano leaves
Salt to taste

Prepare pepper paste. Remove stems & seeds from 6 New Mexico and 6 Pasilla chili peppers. Boil the peppers in water until the pulp separates from the skin. Put the cooked peppers and skins into a blender and blend into a smooth paste. Set pepper paste aside.

Brew oregano tea. Bring 1 cup of water to a boil. Crush 1-1/2 tablespoons of oregano leaves and drop them into the water. Immediately remove the water and oregano leaves from the fire. Cover and steep for 12 minutes. Strain and set the oregano tea aside.

In a large mixing bowl, combine the pepper paste, oregano tea, pureed tomatoes, beef broth, vinegar, Tabasco, Willie's Texas Chili Seasoning, ground cumin, cayenne pepper, MSG, sugar, and crushed garlic. Set this chili sauce aside.

Render just enough kidney suet to coat the bottom of a hot skillet. Brown approximately 1 pound of meat at a time, adding onions and black pepper to each batch. Put each batch into a large chili pot. After all the meat has been browned, add the chili sauce to the chili pot. Cover and simmer for 2 hours, stirring frequently. If needed, add beef broth or water to maintain desired consistency.

QUICK FIX CHILI
Makes 8 individual servings

1/2 cup Willie's Texas Chili Seasoning
2 lbs. beef (ground or cubed)
1 medium onion (chopped)
1 14 1/2 oz. can beef broth
1 clove garlic (minced)
1 8 oz. can tomato sauce
1 tsp. ground cumin
1 tbsp. apple cider vinegar
1/2 tsp. pepper
1 tbsp. cooking oil
1 tsp. salt

In a bowl, mix Willie's Texas Chili Seasoning with tomato sauce, garlic, cumin, salt, pepper, vinegar and beef broth. Mix well and set aside.

In a heavy skillet, brown half the beef and half the onions in oil. Transfer to heavy pot. Repeat with remaining beef and onions. Add sauce to browned meat and mix well. Cover and simmer 1 hour, stirring occasionally.
Add water as needed to maintain consistency.

http://www.shotgunwilliechili.com
 

 

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