Pat's Guy Chili

Sticks to yer ribs, nice heat, not too thick. Bold, hearty chili flavor.

• Ready In: 1 hr 40 mins
• Serves: 10

Ingredients

• 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

Directions

1. In a large cooking pot, brown and drain the fat from the ground chuck.
2. 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.
3. Add the beans and continue to cook uncovered at a low boil for 20 more minutes. Serve with oyster crackers.
4. 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.