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Eye-Watering Chili Beth's Way

Contributed By: Beth | See all of Beth's recipes
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We're "empty nesters" so I no longer have to take into consideration the delicate palates of children. I love that I can now make chili as spicy as we like without hearing comments from the "Peanut Gallery".
RECIPE INGREDIENTS
3# Hamburger
1 Tbsp. Vegetable Oil
2 Lg. Vidalia (sweet) Onion
2 Jalapeno Pepper (seeded and de-veined)
1 Serrano Pepper (seeded and de-veined)
1 Tbsp. Brown Sugar
1 Tbsp. Aleppo Dried Pepper (ground)
3 Tbsp. Chili Powder
1 Tbsp. Ground Cumin
1 Tbsp. Kosher Salt
2 tsp. Cracked Black Pepper
3 - 14.5 oz. can Bush's Hot Chili Beans
2 – 14.5 oz. can Red Gold Petite Diced Tomatoes w/green chilies
1 – 46 oz. bottle Spicy V-8 Vegetable Juice
DIRECTIONS
Brown hamburger, drain to remove excess fat and reserve. In same pot add 1 Tbsp. Vegetable Oil, 1 chopped sweet onion, 2 jalapeno and 1 Serrano pepper, seeded, de-veined and chopped fine and cook over medium heat to soften. Add 1 Tbsp. brown sugar, 1 Tbsp. Aleppo dried chili pepper, 3 Tbsp. chili powder, 1 Tbsp. ground cumin, 1 Tbsp. Kosher salt and 2 tsp. cracked black pepper and mix well to toast spices. Return browned meat to pot and stir to combine. Add the 3 cans of Bush's Hot Chili Beans, 2 cans of Red Gold Petite Diced Tomatoes with Green Chilies and 1 – 46 oz. bottle of Spicy V-8. Bring to a boil and reduce to a simmer. Chop remaining sweet onion into large chunks and add to simmering chili and continue to simmer for 2 – 2 ½ hours.


Cooks notes: The addition of the brown sugar aids in caramelizing the diced onion and reducing the acidity of the tomatoes. The large chunks of sweet onion added at the end tend to sweeten up as they cook and help to balance the spiciness of the chilies and peppers.


Date Added: 03/05/2011
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