Chili-Papa's Chili

By marie2

Ingredients

• 3 lbs ground beef
• 3 TBSP vegetable oil
• 3 cups V8 Juice
• 3 15oz cans dark red kidney beans (do not drain)
• 1 14oz can diced tomatoes (do not drain)
• 1 15oz can tomato sauce
• 1 6oz can tomato paste
• 1 TBSP cider vinegar
• 2 large onions, diced finely
• 1 large bell pepper, diced finely
• 4 TBSP (heaping) minced garlic
• 6 TBSP chili powder
• 3 TBSP ground cumin
• 1 tsp dried thyme
• 1 tsp oregano
• 1 tsp fresh ground black pepper
• dash of cayenne pepper
• salt to taste
• 2 Chipotle peppers seeded and finely chopped in adobo sauce - rinse- do not use sauce.
• Cook's Note: This recipe is about medium hot. Use the three peppers to increase or less than two to decrease the heat. Three primary spices for HOT; black, cayenne and chipotle peppers.
• The chili will thicken after refrigerating, and spices will be more robust.

Details

Adapted from keyingredient.com

Preparation

Step 1

1. In a large pot, heat the ground beef. Make sure to continuously break up the large pieces with a spoon or spatula. Once the ground beef is thoroughly browned, drain the fat off. Return the beef to the pot.

2. Add the onions and green bell pepper to the ground beef. Cook over medium heat, stirring until the onions are soft and translucent.

3. Add the garlic, chili powder, cumin, thyme, cayenne pepper, oregano and black pepper. Heat and stir over medium heat for 12 minutes.

4. Taste. Adjust spices if necessary, although remember the chipotle peppers will be added later.

5. Pour in V8 Juice, dark red kidney beans, diced tomatoes, tomato sauce, tomato paste, cider vinegar and chipotle peppers. Stir to mix well.

6. Taste. Adjust spices if necessary.

7. Reduce heat to low and simmer for at least 2 hours before serving or refrigerating.