Big John's Firehouse Chili
Source of Recipe
Internet
List of Ingredients
2 1/2 pounds 'mock tender' beef
1 can (15 ounces) Hormel chili, no beans
1 can (15 ounces) pinto beans (optional)
1 can (16 ounces) red chili beans (optional)
1 can (8 ounces) beef broth
1 can (8 ounces) chicken broth
1 can (64 ounces) V8
1 tablespoon oil (Crisco)
7 tablespoons chili powders (misc. types)
3 tablespoons garlic powder
2 tablespoons granulated garlic
1/2 tablespoon white pepper
1 teaspoon jalapeņo pepper
1 teaspoon black pepper
1/2 teaspoon cayenne powder
2 tablespoons onion powder
2 teaspoons cumin
2 tablespoons paprika
1 teaspoon salt
1/2 teaspoon brown sugar
1 bottle (16 ounces) spring water
1 medium yellow onion
6 cups grated Monterey Jack cheese
1 can whole large jalapeņos
Recipe
Grind and brown meat with 1 tablespoon oil. Add 1/2 cup diced onion, salt, brown sugar, onion powder, cayenne powder, black pepper, white pepper, granulated garlic, garlic powder, chili powder and paprika. After browning add broth. Simmer covered for 20-30 minutes.
Next add V8, smashed pinto and red chili beans, HormelŪ Chili, cumin, additional paprika and cook down 30 more minutes. Add spring water and additional smashed beans to thicken as needed.
During the last 5 minutes, let stand with no heat.
Serve topped with chopped onions, grated cheese, sour cream, tortilla chips and jalapeno garnish.
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