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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bone Man
Servings: 10
Sticks to yer ribs, nice heat, not too thick. Bold, hearty chili flavor.
2 ½ pounds 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 aisle at the grocery store.