Chilli Willies Aka Gut Busters Recipes

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WILLIE'S CHILI



Willie's Chili image

This is the recipe my father, Willie, passed down to me. Beginning around age 4 our outings together always included a trip to the Spice House to get all the fixings for the next project. 40 years later I now have the privilege of working in the Milwaukee store.

Provided by Alex Wilkens

Number Of Ingredients 22

2 tablespoons canola, olive or vegetable oil
1 large onion, diced
1 green bell pepper, diced
3 stalks celery, diced
2 jalapenos, minced
6-8 cloves garlic, crushed
3 pounds ground beef
1/2 pound ground pork sausage
1/2 cup chile con carne seasoning
1/2 cup medium hot chili powder
1/4 cup ground cumin
2 tablespoons New Mexican chili powder
2 tablespoons Aleppo chili flakes
2-3 whole Tien-Tsin chilis
1 whole guajillo chili
2 whole bay leaves
2 15 ounce cans diced tomatoes
4 cups beef broth, divided
4 cups V-8 juice, divided
1 12 ounce can black beans, drained and rinsed
to taste salt
4-6 tablespoons cornmeal

Steps:

  • In a heavy bottomed soup pot (Dutch oven works well), heat the oil. Add all the cut vegetables and saute until the onions are translucent. Add the ground beef and sausage, mixing often to break up the larger chunks. Once the meat is fully cooked, drain off the excess fat. Add all the spices and chilis, and stir until evenly distributed. Leave the whole chilies whole, if the chili seems to be getting too hot, just take them out. Stir in the tomatoes and bring to a simmer. Stir in 2 cups of beef broth and let simmer until reduced by half, stirring often. Do the same with the V-8 juice. Repeat. This process can take up to four hours. Check the seasoning and add salt if necessary. Mix in the cornmeal, constantly stirring until chili is the desired thickness. Add the beans and let simmer a few minutes more. Serve with any sides: crackers, cheese, sour cream, onions, noodles....

SHOTGUN WILLIE CHILI



Shotgun Willie Chili image

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield 12 to 14 servings

Number Of Ingredients 19

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

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.

CHILLY WILLY COCKTAIL



Chilly Willy Cocktail image

Make and share this Chilly Willy Cocktail recipe from Food.com.

Provided by Mandy

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 5

30 ml Midori melon liqueur
30 ml malibu coconut rum
22 1/2 ml peach schnapps
orange juice
pineapple juice

Steps:

  • Pour into shaker. Fill with orange and pineapple juice. Shake well.

Nutrition Facts : Calories 65.1, Sodium 0.3

SHOTGUN WILLIE CHILI



Shotgun Willie Chili image

Meat lovers chili. Mildly spiced with a slight kick to it. Important to use chili powders specified, I buy them online.

Provided by Karen R.

Categories     Steak

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 16

2 lbs sirloin beef, trimmed, cut into cubes
1 medium onion, diced
1 1/2 teaspoons fresh garlic, minced
1/4 cup vegetable oil
8 ounces beef broth
1 (15 ounce) can tomato sauce
4 tablespoons mild chili powder, Gebhardt brand
1 1/2 teaspoons dark chili powder, Pasilla
1 1/2 teaspoons dark chili powder, New Mexico
1 1/2 teaspoons cumin
1 1/2 teaspoons salt
1 1/2 teaspoons vinegar
1/2 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne
1/4 teaspoon Tabasco sauce

Steps:

  • Heat oil in large deep skillet.
  • Add beef, onion and garlic. Cook until meat is lightly browned.
  • Stir in remaining ingredients.
  • Simmer, covered, for 2 hours stirring occasionally.
  • Garnish with sour cream and/or cheddar cheese if desired.

Nutrition Facts : Calories 130.4, Fat 10.4, SaturatedFat 1.4, Sodium 1208.8, Carbohydrate 9.6, Fiber 3.9, Sugar 4.3, Protein 2.6

"ITALIAN" GUT BUSTERS



My sister-in-law made these for us at a family get together. They are DELICIOUS!! A little messy to make but worth the effort!! Have a helper and make an "assembly line"!!

Provided by Shae2138

Categories     Lunch/Snacks

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 package of italian sandwich bun (mini-sub buns)
1 package Good Seasonings Italian salad dressing mix
1/2 cup butter
1/2 lb deli turkey
1/2 lb ham
1/2 lb sandwich-sized pepperoni
1/2 lb sliced cheddar cheese
1/2 lb swiss cheese
1/2 lb mozzarella cheese

Steps:

  • Lay out sandwich rolls on jelly roll pans/cookie sheets (I line mine with foil).
  • Melt butter, mix in Italian Dressing Mix.
  • Using a pastry or BBQ brush, graciously apply seasoned butter to the TOP of the"bottom bun" (so this will be inside the sandwich) and the TOP of the top bun (so this will be outside the sandwich).
  • Don't miss this step, I don't know why, but it does make a difference!
  • Here is where I create an assembly line w/ the bottoms of the buns (laying their"lids" off to the side).
  • Layer each bun w/ Ham, then swiss cheese, Turkey, then cheddar cheese, Pepperoni, then mozzerella cheese.
  • Place"lids" on buns and place in 425 degree oven for approximly 12-15 minutes, or until you see the tops start to turn golden brown.

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