Chilli Willies Aka Gut Busters Food

"ITALIAN" GUT BUSTERS

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.

SHOTGUN WILLIE CHILI

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.

CHILLI WILLIES A.K.A. GUT BUSTERS

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Cook and drain hamburger.
• 3. Add chilli to hamburger. Mix well and let simmer for about 10 minutes.
• 4. Place bottom of buns on a foil lined (optional) cookie sheet. Foil makes for easier clean up.
• 5. Add a scoop of chilli mix to each bun.
• 6. Place cheese on sandwiches of those who want cheese and then place top bun on the sandwiches. (For those who like extra cheese, like me, I use a slice on bottom and top.
• 7. Place in oven for about 10 minutes.

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

SHOTGUN WILLIE CHILI

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.