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1
Combine the beef base, tomato juice, minced veggies, cocoa and 4 tespoons of powdered garlic in a dutch oven over a low (simmer) flame.
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2
Divide the hamburger into three more-or possibly-less equal batches and brown it in a separate skillet.
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3
Add in 1 tsp.
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4
per batch of chilli pwdr.
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5
When browned and crumbled drain excess fat and add in to dutch oven.
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6
Repeat till all grnd beef is in the chilli pot.
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7
Add in the black pepper to the chilli pot.
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8
Stir in 1 Tbsp.
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9
per lb.
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10
of meat of the chilli pwdr (5 Tb for this batch).
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11
Cover pot and let simmer, stirring once in a while.
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12
When the onions and peppers are cooked (about 1 1/2 hr) taste the pot.
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13
You will probably find which you'll need to add in the remaining Tbsp.
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14
of garlic pwdr and the tsp.
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15
of grnd cumin.
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16
You may also want to add in an additional Tbsp.
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17
of chilli pwdr at this time.
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18
Trust me on the garlic and cumin.
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19
It adds the final kick.
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20
Neysa tasted before and after and could not believe how much difference it made.
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21
Simmer for an additional 10 to 15 min and serve.
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22
For those desiring a hotter product add in cayenne till your lips turn numb and your sinuses drain if desired.
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23
I made this batch extra-mild in deference to picnic attendees who do not handle heat real well.
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24
Sadly, Maya Houston thought it was still too warm after she tasted a spoonful.
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25
&^(
