Clark Kent Chili

• 3 large yellow onions
• 4 cloves garlic
• 4 lbs lean ground beef
• 2 cans beef broth
• 2 (8 ounce) cans tomato sauce
• 1 (10 ounce) can rotel diced tomatoes with mild green chilies
• 1 (11 1/2 ounce) can spicy hot V8
• 1/2 cup chili powder
• 2 tablespoons paprika
• 1 tablespoon cumin
• 4 corn tortillas
• 1/2 cup water

1. Mince the garlic and finely dice the onions.
2. I like to do this in a food processor to save time.
3. Mix this into the ground beef and place into an extra deep Dutch Oven.
4. Saute until the hamburger is thoroughly cooked.
5. Using a colander drain the hamburger mixture and then place it back into the pot.
6. Add the beef broth, tomato sauce, Rotel tomatoes, Spicy Hot V-8, chili powder, paprika, and cumin.
7. Simmer over low heat for approximately 1 hour.
8. Puree the corn tortillas and warm water in the food processor or blender.
9. You may need slightly more water if you use a blender.
10. Add to the chili to thicken and simmer on very low heat for 20- 30 more minutes.

yellow onions, garlic, lean ground beef, beef broth, tomato sauce, tomatoes, chili powder, paprika, cumin, corn tortillas, water

Taken from www.food.com/recipe/clark-kent-chili-51440 (may not work)