Shotgun Willie Chili Recipe

Name: Shotgun Willie Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dried New Mexico chiles; 6 dried pasilla chiles; 1 cup water; 1 tablespoon oregano leaves; 6 pounds chuck, cubed or coarse ground; 2 to 3 tablespoons vegetable oil; 4 medium onions, finely diced; Black pepper; 1 (15-ounce) can tomato sauce; 4 cups beef broth; 2 tablespoons vinegar; 1 teaspoon hot red pepper sauce; 16 tablespoons Texas chili powder; 2 tablespoons ground cumin; 1 teaspoon cayenne pepper; 1 tablespoon monosodium glutamate; 1 teaspoon sugar; 14 garlic cloves, crushed- use remaining pulp; Salt

Servings: persons

6 dried New Mexico chiles
6 dried pasilla chiles
1 cup water
1 tablespoon oregano leaves
6 pounds chuck, cubed or coarse ground
2 to 3 tablespoons vegetable oil
4 medium onions, finely diced
Black pepper
1 (15-ounce) can tomato sauce
4 cups beef broth
2 tablespoons vinegar
1 teaspoon hot red pepper sauce
16 tablespoons Texas chili powder
2 tablespoons ground cumin
1 teaspoon cayenne pepper
1 tablespoon monosodium glutamate
1 teaspoon sugar
14 garlic cloves, crushed- use remaining pulp
Salt

1
Remove stems and seeds from pepper pods and boil chile peppers in water for approximately 1 hour, until pulp separates from skin.
2
Scrape pulp from skin, mash into a paste.
3
Use 1 cup of this paste in recipe.
4
Place 1 cup of water in a small saucepan and add the oregano.
5
Bring to a boil, remove from the heat and steep like tea.
6
Strain, and add the strained liquid to the chili pot.
7
In a saute pan, brown the beef, a small batch at a time, in hot oil adding onions and black pepper to each batch.
8
Remove meat to chili pot as it browns.
9
Add remaining ingredients and blend well.
10
Cover and simmer 2 hours, stirring occasionally.

1059

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 dried New Mexico chiles, 6 dried pasilla chiles, 1 cup water, 1 tablespoon oregano leaves, and more.

Yes, Shotgun Willie Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shotgun Willie Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions