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- A hearty, slow-cooked Chili
- Doug Hendrickson
Serves/Makes:10 or more (w/ seconds)
- 2 lbs (.9 kg). ground beef (or 1lb. GB and 1lb. beef chorizo)
- 1 large onion, finely diced
- 7 or more cloves minced garlic
- 1/2 cup (125 ml) flour
- 2 cans Diced Tomatoes with Italian Seasonings
- 2 cans Diced Tomatoes with Green Chiles
- 2 cans HOT chili beans
- 1 can black beans
- 1 can dark kidney beans
- 1 can V-8 juice
- (Note: Everyone's taste in Chili is different. I make mine rather spicy
- so take that into account when you season this)
- 3 tbsp (45 ml). ground cumin
- 2 tbsp (30 ml). cayennep pepper
- 2 tbsp (30 ml). salt
- 1 tbsp (15 ml). ground black pepper
- dash red pepper flakes
- 2 tbsp (30 ml). garlic powder
- 1 tbsp (15 ml). cinnamon
- 1 tsp (5 ml). cloves
- 1 bay leaf (optional)
- Tabasco...lots of Tabasco. I usually use about 6 tbsp (90 ml) worth.
- Brown the meat.
- Add onions, minced garlic and pinch of salt and pepper.
- Cook until onions are translucent (approx. 5 minutes).
- Add flour and stir well.
- Cook for additional 5 minutes.
- Add tomatoes (with juice) and bring to a simmer.
- Add beans (again, with the juice).
- Bring back to a simmer and add enough V-8 juice to thin it (approx 1/5 cup).
- Let simmer anywhere from 30 minutes to 4 or even 5 hours, adding more juice where necessary.
- 20 minutes before serving, taste and re-season.
- Some of you are going to look at this and say "What, cinnamon in chili??"
and my answer is..."You bet". The cinnamon makes all the difference. Just ask my family. They eat it up every time I cook it.
Yes, you can freeze leftovers in a good freezer bag. To re-heat, just put the bag in boiling water until the chili is loosened from the bag (will only take a couple minutes max).
Then put the contents of the bag into it's own pan and cook on low heat, stirring frequently until warm.
Hope you enjoy!
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