Gastric Pyroclasm Chili Recipe

Name: Gastric Pyroclasm Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs lean ground beef; 32 ounces canned chili beans; 1 whole large white onion; 12 ounces hot and spicy v8 juice; 5 ounces tomato paste; 7 ounces chipotle chiles in adobo; 3 tablespoons chili powder; 1 tablespoon cayenne pepper; 1 tablespoon crushed red pepper flakes; 1 tablespoon garlic salt; 1 teaspoon black pepper; 2 teaspoons minced garlic; 1 tablespoon hot sauce (Melinda's xxxtra hot habanero preferred, or Tobasco, Frank's, etc); 2 whole habanero peppers; 2 whole serrano peppers; 2 whole jalapeno peppers; 2 -4 ghost chili peppers (depending on size)

Servings: persons

2 12 lbs lean ground beef
32 ounces canned chili beans
1 whole large white onion
12 ounces hot and spicy v8 juice
5 ounces tomato paste
7 ounces chipotle chiles in adobo
3 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon crushed red pepper flakes
1 tablespoon garlic salt
1 teaspoon black pepper
2 teaspoons minced garlic
1 tablespoon hot sauce (Melinda's xxxtra hot habanero preferred, or Tobasco, Frank's, etc)
2 whole habanero peppers
2 whole serrano peppers
2 whole jalapeno peppers
2 -4 ghost chili peppers (depending on size)

1
Brown beef over medium heat and drain.
2
Finely chop 3/4 of onion, add to pot, followed by drained beef over medium-low heat.
3
Onion can also be diced in food processor.
4
Put the rest of the onion and all the peppers (remove stems first, but not the seeds) into a food processor and grind to a paste.
5
Be sure to include all of the adobo sauce as well.
6
Add pepper-onion mix and tomato paste to pot and stir.
7
Add all seasonings, followed by V8, hot sauce, and beans to the pot.
8
Drain most of the liquid from the beans prior to adding.
9
Cover and simmer on low heat for at least 15 minutes, then serve.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 12 lbs lean ground beef, 32 ounces canned chili beans, 1 whole large white onion, 12 ounces hot and spicy v8 juice, and more.

Yes, Gastric Pyroclasm Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gastric Pyroclasm Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions