Gastric Pyroclasm Chili

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Recipe by Mark K.

I've spent years perfecting this chili recipe which effectively balances powerful flavors with intense heat. It is extremely spicy, but if you can get past the heat, it's hard to stop eating. I hope you enjoy it.

Ingredients Nutrition


  1. Brown beef over medium heat and drain. Finely chop 3/4 of onion, add to pot, followed by drained beef over medium-low heat. Onion can also be diced in food processor.
  2. Put the rest of the onion and all the peppers (remove stems first, but not the seeds) into a food processor and grind to a paste. Be sure to include all of the adobo sauce as well.
  3. Add pepper-onion mix and tomato paste to pot and stir.
  4. Add all seasonings, followed by V8, hot sauce, and beans to the pot. Drain most of the liquid from the beans prior to adding.
  5. Cover and simmer on low heat for at least 15 minutes, then serve.

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