 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 10 |
|
Sticks to yer ribs, nice heat, not too thick. Bold, hearty chili flavor. Ingredients:
2 1/2 lbs ground chuck |
15 ounces diced tomatoes with juice |
24 ounces spicy vegetable juice, v-8 hot and spicy-type |
2 tablespoons granulated tomato bouillon with chicken flavor |
2 large white onions, chopped |
2 tablespoons chili powder |
2 teaspoons dried chipotle powder (or, 1 canned chipotle pepper with sauce) |
2 teaspoons ground cumin |
20 ounces water |
30 ounces hot chili beans, with sauce |
15 ounces canned kidney beans, drained and rinsed |
1 teaspoon garlic sauce, cajun-type (or, taco sauce) |
6 ounces canned mushrooms, drained |
6 ounces tomato paste |
2 teaspoons dried oregano |
1 teaspoon onion powder |
2 tablespoons instant minced onion |
2 teaspoons kosher salt |
1 teaspoon black pepper |
Directions:
1. In a large cooking pot, brown and drain the fat from the ground chuck.
2. Return the burger to the pot and add all other ingredients except for the beans. Cook at a low boil, uncovered, for one hour. Stir frequently.
3. Add the beans and continue to cook uncovered at a low boil for 20 more minutes. Serve with oyster crackers.
4. NOTE: If you want your chili a little thinner, add canned chicken broth. Also, I love this chili over cooked spaghetti with additional hot sauce at the table. Finally, you'll find the tomato bouillon in the Mexican isle at the grocery store.
|
|