Pat's Spicy-Hot Winter Chili No. 6 Recipe

Name: Pat's Spicy-Hot Winter Chili No. 6
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 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; 12 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); 12 large fresh tomato, chopped; 4 ounces refried beans, canned; 1 tablespoon sorghum molasses (substitute, honey and brown sugar); 1 ½ tablespoons dried onion flakes; ½ teaspoon chili powder, chipotle-type or ¼ teaspoon liquid smoke; 2 tablespoons chili powder, I use McCormick's brand; 1 teaspoon ground cumin; 1 tablespoon dried oregano; ½ teaspoon onion powder; 1 tablespoon red wine vinegar; ½ teaspoon ground allspice

Servings: persons

1 12 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
12 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)
12 large fresh tomato, chopped
4 ounces refried beans, canned
1 tablespoon sorghum molasses (substitute, honey and brown sugar)
1 ½ tablespoons dried onion flakes
½ teaspoon chili powder, chipotle-type or ¼ teaspoon liquid smoke
2 tablespoons chili powder, I use McCormick's brand
1 teaspoon ground cumin
1 tablespoon dried oregano
½ teaspoon onion powder
1 tablespoon red wine vinegar
½ teaspoon ground allspice

1
Blend all ingredients in a large pot.
2
Don't brown and/or drain the burger ahead of time.
3
I like to dissolve the bouillon cubes in the hot water before adding them to the chili.
4
Note: Adding the sorghum early will cause scorching!
5
Bring the chili to a boil and then reduce heat and allow it to simmer (slow boil), covered, for 90 minutes.
6
Stir frequently.
7
After 90 minutes, add the chili beans with their sauce and continue the slow boil, covered.
8
After 25 more minutes, add the sorghum and allow the chili to simmer for 5 more minutes.
9
Serve with oyster crackers on the side and shredded sharp cheddar cheese if desired.

836

kcal

Calories

Fat

110

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 24 ingredients. The key ingredients include: 1 12 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, and more.

Yes, Pat's Spicy-Hot Winter Chili No. 6 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.

Pat's Spicy-Hot Winter Chili No. 6

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