Pat's Spicy-Hot Winter Chili No. 6

Ingredients

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

Directions

1. 1

   Blend all ingredients in a large pot. Don't brown and/or drain the burger ahead of time. I like to dissolve the bouillon cubes in the hot water before adding them to the chili. Note: Adding the sorghum early will cause scorching!

2. 2

   Bring the chili to a boil and then reduce heat and allow it to simmer (slow boil), covered, for 90 minutes. Stir frequently.

3. 3

   After 90 minutes, add the chili beans with their sauce and continue the slow boil, covered.

4. 4

   After 25 more minutes, add the sorghum and allow the chili to simmer for 5 more minutes.

5. 5

   Serve with oyster crackers on the side and shredded sharp cheddar cheese if desired.