Title: Shotgun willie chili *
 Categories: Ground beef, Chili
      Yield: 8 Cups
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      3 lb Ground beef -=OR=- sirloin;
           - trimmed, cubed
      2 md Onions; finely chopped
      1 tb Garlic; minced
      9 tb Vegetable oil
     15 oz Tomato sauce
    1/2 c  Chili powder; YES, that much
 14 1/2 oz Beef broth
      1 tb New Mexico chili powder
      1 tb Pasilla chili powder
      1 tb Ground cumin
      1 tb Salt
      1 tb Vinegar
      1 ts Oregano
      1 ts Pepper
    1/2 ts Cayenne pepper
    1/2 ts Hot pepper sauce
 
  In large bowl, combine beef, onions and garlic. In Dutch oven or
  stockpot, brown 1/3 of beef with 3 tbls oil; remove and set aside.
  Repeat with remaining beef and oil. Leave last barch in pot and add
  first 2 batches. Add all remaining ingredients. Stir until well
  blended. Simmer, covered, for 2 hours, stirring occasionally.