Pat's Spicy-hot Winter Chili No. 6

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

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

Recipe

• 1 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!
• 2 bring the chili to a boil and then reduce heat and allow it to simmer (slow boil), covered, for 90 minutes. stir frequently.
• 3 after 90 minutes, add the chili beans with their sauce and continue the slow boil, covered.
• 4 after 25 more minutes, add the sorghum and allow the chili to simmer for 5 more minutes.
• 5 serve with oyster crackers on the side and shredded sharp cheddar cheese if desired.