Description: neither thick nor thin, big flavor, traditional chili flavor, 4-alarm on a 1-5 alarm scale. If you like 10 or 12 drops of Tabasco on a big plate of spaghetti, this chili is fine for you, but it's not so hot that your eyeballs are going to pop out. This chili began as a clean-out-the-refrigerator recipe but I did apply my considerable chili knowledge to the dish by manipulating the flavor with certain key herbs and spices. I didn't just dump in everything in other words. I'm compelled to say that I was very happy with the end result. For one thing, it doesn't taste like all my other chilis. No, this one is much more traditional in flavor with plenty of good heat. But when you STOP eating it, your mouth does not remain really hot. Just right, if you like a good spicy chili. I think the salsa verde is the key ingredient. This chili would be especially good for a Superbowl party or for brunch on a day of deep snow and goofing off. There is very little labor involved in this one. It will be too hot for the kids though. One final caution: do not add salt to this recipe. There is plenty of salt in the bouillon and other ingredients. Enjoy this very special chili my friends!
- 1 1⁄2 lbs ground chuck
- 12 ounces spicy hot V8, Hot-'N'-Spicy
- 4 ounces chunky salsa, mild. I use Save-A-Lot store brand, Senora Verde
- 2 hot banana peppers, canned, deseeded and chopped
- 2 medium onions, chopped
- 1⁄2 large green bell pepper, deseeded and chopped
- 12 ounces salsa verde, medium. I use Chi-Chi's brand
- 15 ounces chicken broth, canned
- 2 large chicken bouillon cubes, Maggi cubes, substitute 3 regular cubes
- 2 cups water, hot
- 2 cups tomato sauce
- 4 ounces dark red kidney beans, canned, rinsed
- 32 ounces chili beans, in sauce. I use Hanover brand (canned)
- 1⁄2 large fresh tomato, chopped
- 4 ounces refried beans, canned
- 1 tablespoon sorghum molasses (substitute, honey and brown sugar)
- 1 1⁄2 tablespoons dried onion flakes
- 1⁄2 teaspoon chili powder, chipotle-type or 1⁄4 teaspoon liquid smoke
- 2 tablespoons chili powder, I use McCormick's brand
- 1 teaspoon ground cumin
- 1 tablespoon dried oregano
- 1⁄2 teaspoon onion powder
- 1 tablespoon red wine vinegar
- 1⁄2 teaspoon ground allspice
- Blend all ingredients in a large pot. Don't brown and/or drain the burger ahead of time. I like to dissolve the bouillon cubes in the hot water before adding them to the chili. Note: Adding the sorghum early will cause scorching!
- Bring the chili to a boil and then reduce heat and allow it to simmer (slow boil), covered, for 90 minutes. Stir frequently.
- After 90 minutes, add the chili beans with their sauce and continue the slow boil, covered.
- After 25 more minutes, add the sorghum and allow the chili to simmer for 5 more minutes.
- Serve with oyster crackers on the side and shredded sharp cheddar cheese if desired.