Prep 10 mins
Cook 1 hr 30 mins
Sticks to yer ribs, nice heat, not too thick. Bold, hearty chili flavor.
- 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
- In a large cooking pot, brown and drain the fat from the ground chuck.
- 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.
- Add the beans and continue to cook uncovered at a low boil for 20 more minutes. Serve with oyster crackers.
- 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.
This really hit the spot, nice and spicy, loved it!