Shotgun Willie Chili

• 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

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

sirloin beef, onion, fresh garlic, vegetable oil, beef broth, tomato sauce, chili powder, dark chili powder, dark chili powder, cumin, salt, vinegar, oregano, pepper, cayenne, tabasco sauce

Taken from www.food.com/recipe/shotgun-willie-chili-520272 (may not work)