Recipe by Timothy H.
I have been making this since 1978. It has passed the test of time. It is as good now as back then. A group of of us guys would get together and see who could make the best tasting chili on Saturdays watching the OHIO STATE BUCKEYES. We still watch the bucks, but at times our menu changes!
Top Review by teresas
This is packed full of great flavor. Nice and hot. We really enjoyed this. I did think it was on the soupy side. I cut the recipe in half and still I cut back on the tomato juice. I used a little under 2 quarts instead of 2 1/2 quarts and it still had more liquid then we would prefer. Overall a great recipe. Thanks for posting. Made for PAC spring 08'
- 5 quarts tomato juice
- 1 large onion, chopped fine
- 5 -6 fresh garlic cloves, chopped fine
- 1⁄2 cup chili powder
- 1⁄2-1 teaspoon hot pepper flakes
- 1⁄3 cup cumin
- 2 (16 ounce) cans kidney beans
- 2 tablespoons black pepper
- 1 tablespoon salt
- 1⁄2 cup sugar
- 3 bay leaves
- 2 lbs hamburger
- 2 lbs beef roast, chopped in cubes
- 1 tablespoon cilantro
- 1⁄2 cup red pepper
- 1⁄4 cup green chili pepper
- 1⁄2 tablespoon cayenne pepper
- 6 ounces tomato paste
- 1⁄2 cup sour cream
Directions See How It's Made
- In a large pot empty the tomato juice into the pot. In the meantime, brown the hamburger, drain and set aside.
- Chop the onion, green peppers and green chilie fine and add to pot. Mix in the kidney beans. I can my own tomato juice rather than buying store bought with no additives--pure tomato juice.
- Now add all the remaining spices. Simmer for 1 hour, stirring every 15 minutes.
- After the first hour, add the hamburger and simmer 2 hours more hours stirring every 15 minutes. The longer you let this simmer, the thicker it will get.
- Serve with oyster crackers or saltines. Enjoy.