Chili in a bread bowl...

It's freakin' cold's time for chili!! Back in October I made some awesome chili. No really..I made it up myself, and Husband proclaimed it "best". Now being a bit of an inventor in the kitchen, I didn't write it down..and the next time I made chili it wasn't half as good. So I racked my brain (ouch, right?) and tried to remember HOW I made the 'good' chili. I made it again and wrote EVERYTHING down. Yay me! I also made bread bowls..but I'm not taking the credit for can get the recipe for them here!
Suzy's Chili
1lb 80/20 ground beef-browned
1 can (12oz) V8
1 Qt tomato juice
3T chili powder
2T granulated garlic
1T cumin
2t black pepper
1t salt
1T ranch powder
1 can El Pato
2 chipotles in adobo + 1T sauce from can
1 can diced tomatoes with green chiles
1 can chili beans
1 small white onion-diced
1/2 green bell pepper-diced
In a large soup pot-brown your meat (do not drain) add V8 and spices cook for about 5 minutes add tomato juice, El Pato (which is a jalepeno salsa in a green can that you find in the mexican section at the grocery), and chipotles/sauce-cook for about 5 minutes add can of tomatoes/beans, add onion/green pepper cook low for about 3 hours. For the last 30 minutes up the heat and simmer until desired thickness.
This is a spicy chili...but spicy good..not too spicy to eat! You can always back off to ONE chipotle instead of two..that might help..or omit the chipotles altogether..but I think they help with the flavor!


yeah for loving nsync christmas unashamedly!!

this looks SO good :)
Ivy said…
Looks amazing!

Happy New Year!