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.

No additional tips available.

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

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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.

Gastric Pyroclasm Chili

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