SHOTGUN WILLIE CHILI
Steps:
- Seed and stem the chiles, and place in a small saucepan. Add water to cover, and bring to a boil. Simmer for 1 hour, or until the pulp separates from the skin. Scrape the pulp into a bowl, mash into a paste, and set aside. Discard the skins. In a heatproof bowl, combine the oregano and warm water. Allow to steep for 5 minutes, then strain, andd add the liquid to the chile paste. In a large skillet over medium high heat, warm the oil. Working in batches, brown the meat, transferring it to a chili pot as it browns. when all the meat is browned, stir in the chile paste mixture, and all all remaining ingredients. Stir well, and bring to a boil. Lower heat, cover, and simmer for 2 hours, stirring occasionally. Season with salt, pepper nad hot sauce.
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