Pat'S Guy Chili
Ingredients
- 2 1/2 lbs ground chuck ⓘ
- 15 ounces diced tomatoes with juice ⓘ
- 24 ounces spicy vegetable juice, V-8 hot and spicy-type ⓘ
- 2 tablespoons granulated tomato bouillon with chicken flavor ⓘ
- 2 large white onions, chopped ⓘ
- 2 tablespoons chili powder ⓘ
- 2 teaspoons dried chipotle powder (or, 1 canned chipotle pepper with sauce) ⓘ
- 2 teaspoons ground cumin
- 20 ounces water ⓘ
- 30 ounces hot chili beans, with sauce ⓘ
- 15 ounces canned kidney beans, drained and rinsed ⓘ
- 1 teaspoon garlic sauce, cajun-type (or, taco sauce) ⓘ
- 6 ounces canned mushrooms, drained ⓘ
- 6 ounces tomato paste ⓘ
- 2 teaspoons dried oregano ⓘ
- 1 teaspoon onion powder ⓘ
- 2 tablespoons instant minced onion ⓘ
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- In a large cooking pot, brown and drain the fat from the ground chuck.
- Return the burger to the pot and add all other ingredients except for the beans. Cook at a low boil, uncovered, for one hour. Stir frequently.
- Add the beans and continue to cook uncovered at a low boil for 20 more minutes. Serve with oyster crackers.
- NOTE: If you want your chili a little thinner, add canned chicken broth. Also, I love this chili over cooked spaghetti with additional hot sauce at the table. Finally, you'll find the tomato bouillon in the Mexican isle at the grocery store.
Nutrition & Diet Analysis (per serving)
754
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).