Hot Rod Chili
Created by Chef shapeweaver on July 31, 2012
- Servings: 8
- Prep Time: 15m
- Cook Time: 1h
- Recipe #6068
Ingredients
- CHILI SEASONING MIX
- 2 tablespoons all-purpose flour
- 4 teaspoons chili powder
- 1 teaspoon crushed red pepper flakes
- 4 tablespoons dried onion flakes
- 1 teaspoon Mexican oregano
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 2 teaspoons seasoned salt
- 1 teaspoon cumin
- CHILI BASE
- 2 pounds ground beef
- 1/2 cup finely diced sweet onion
- 1/2 cup finely diced celery
- 1/2 cup finely diced green bell pepper
- 1/2 cup finely diced red pepper
- 3 (15 1/2 ounce) cans pinto beans ,drained
- 1 (28 ounce) can diced tomatoes
- 16 ounces V-8 juice
How to Make
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Step 1: Mix together all of the chili seasoning ingredients and set aside.
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Step 2: In a large dutch oven, add the first five ingredients of the the chili meat base over medium heat.
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Step 3: Cook until meat is lightly browned and veggies are almost fork tender, about 20 minutes.
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Step 4: Drain meat/veggie mixture and return to pan.
How to Make
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Step 5: Add beans and chili seasoning mix, stir until well blended.
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Step 6: Then add the tomatoes and V-8 juice, mixing well.
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Step 7: Let simmer on medium-low heat for about 30 minutes stirring every now and then.( if you like, the longer you let it simmer the better it will taste.).