Gastric Pyroclasm Chili

• 2 12 lbs lean ground beef
• 32 ounces canned chili beans
• 1 whole large white onion
• 12 ounces hot and spicy v8 juice
• 5 ounces tomato paste
• 7 ounces chipotle chiles in adobo
• 3 tablespoons chili powder
• 1 tablespoon cayenne pepper
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon garlic salt
• 1 teaspoon black pepper
• 2 teaspoons minced garlic
• 1 tablespoon hot sauce (Melinda's xxxtra hot habanero preferred, or Tobasco, Frank's, etc)
• 2 whole habanero peppers
• 2 whole serrano peppers
• 2 whole jalapeno peppers
• 2 -4 ghost chili peppers (depending on size)

1. Brown beef over medium heat and drain.
2. Finely chop 3/4 of onion, add to pot, followed by drained beef over medium-low heat.
3. Onion can also be diced in food processor.
4. Put the rest of the onion and all the peppers (remove stems first, but not the seeds) into a food processor and grind to a paste.
5. Be sure to include all of the adobo sauce as well.
6. Add pepper-onion mix and tomato paste to pot and stir.
7. Add all seasonings, followed by V8, hot sauce, and beans to the pot.
8. Drain most of the liquid from the beans prior to adding.
9. Cover and simmer on low heat for at least 15 minutes, then serve.

lean ground beef, chili beans, white onion, tomato, chiles, chili powder, cayenne pepper, red pepper, garlic salt, black pepper, garlic, hot sauce, peppers, serrano peppers, jalapeno peppers, chili peppers

Taken from www.food.com/recipe/gastric-pyroclasm-chili-525113 (may not work)