Prep 15 mins
Cook 2 hrs
This is a mild mannered chili for my Californian husband. I used to try and sneak a jalapeno into foods but he would always notice the heat. If you like it hotter add red pepper to taste or any of your other favorite hot seasonings to convert this into the Superman version. Also, I like to come up with recipes that use complete cans of food. With only the two of us, partial cans and boxes of foods usually end up being thrown away. I also like to make a lot and freeze some for later. This chili is really good served over rice with finely minced onions and shredded cheddar cheese as toppers. Make sure you make this chili a day ahead so the flavors can meld together for a truly tasty experience.
- 3 large yellow onions
- 4 cloves garlic
- 4 lbs lean ground beef
- 2 cans beef broth
- 2 (8 ounce) cans tomato sauce
- 1 (10 ounce) canrotel diced tomatoes with mild green chilies
- 1 (11 1/2 ounce) can spicy hot V8
- 1⁄2 cup chili powder
- 2 tablespoons paprika
- 1 tablespoon cumin
- 4 corn tortillas
- 1⁄2 cup water
- Mince the garlic and finely dice the onions.
- I like to do this in a food processor to save time.
- Mix this into the ground beef and place into an extra deep Dutch Oven.
- Saute until the hamburger is thoroughly cooked.
- Using a colander drain the hamburger mixture and then place it back into the pot.
- Add the beef broth, tomato sauce, Rotel tomatoes, Spicy Hot V-8, chili powder, paprika, and cumin.
- Simmer over low heat for approximately 1 hour.
- Puree the corn tortillas and warm water in the food processor or blender.
- You may need slightly more water if you use a blender.
- Add to the chili to thicken and simmer on very low heat for 20- 30 more minutes.