Homestyle Chili

• 2 lbs (.9 kg). ground beef (or 1lb. GB and 1lb. beef chorizo)
• 1 large onion, finely diced
• 7 or more cloves minced garlic
• 1/2 cup (125 ml) flour
• 2 cans Diced Tomatoes with Italian Seasonings
• 2 cans Diced Tomatoes with Green Chiles
• 2 cans HOT chili beans
• 1 can black beans
• 1 can dark kidney beans
• 1 can V-8 juice
• (Note: Everyone's taste in Chili is different. I make mine rather spicy
• so take that into account when you season this)
• 3 tbsp (45 ml). ground cumin
• 2 tbsp (30 ml). cayennep pepper
• 2 tbsp (30 ml). salt
• 1 tbsp (15 ml). ground black pepper
• dash red pepper flakes
• 2 tbsp (30 ml). garlic powder
• 1 tbsp (15 ml). cinnamon
• 1 tsp (5 ml). cloves
• 1 bay leaf (optional)
• Tabasco...lots of Tabasco. I usually use about 6 tbsp (90 ml) worth.

1. Brown the meat.
2. Add onions, minced garlic and pinch of salt and pepper.
3. Cook until onions are translucent (approx.
4. 5 minutes).
5. Add flour and stir well.
6. Cook for additional 5 minutes.
7. Add tomatoes (with juice) and bring to a simmer.
8. Add beans (again, with the juice).
9. Season.
10. Bring back to a simmer and add enough V-8 juice to thin it (approx 1/5 cup).
11. Let simmer anywhere from 30 minutes to 4 or even 5 hours, adding more juice where necessary.
12. 20 minutes before serving, taste and re-season.

onion, garlic, flour, tomatoes, tomatoes, hot chili beans, black beans, kidney beans, ground cumin, cayennep pepper, salt, ground black pepper, red pepper, garlic powder, cinnamon, cloves, bay leaf, tabasco

Taken from online-cookbook.com/goto/cook/rpage/000A1C (may not work)