Pat's Spicy-Hot Winter Chili No. 6
photo by Bone Man
- Ready In:
- 2hrs 10mins
- Ingredients:
- 24
- Yields:
-
1 1/2 gallons
- Serves:
- 14
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>