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  • Chili in a bread bowl...

    1 vote
    Chili in a bread bowl...
    Publisher of Feeds an Obsession
    by Suzy Greer
    163 recipes
    >

    Ingredients

    • 1lb 80/20 ground beef-browned
    • 1 can (12oz) V8
    • 1 Qt tomato juice
    • 3T chili powder
    • 2T granulated garlic
    • 1T cumin
    • 2t black pepper
    • 1t salt
    • 1T ranch powder
    • 1 can El Pato
    • 2 chipotles in adobo + 1T sauce from can
    • 1 can diced tomatoes with green chiles
    • 1 can chili beans
    • 1 small white onion-diced
    • 1/2 green bell pepper-diced

    Directions

    Chili in a bread bowl...

    It's freakin' cold outside...it's time for chili!! Back in October I made some awesome chili. No really..I made it up myself, and Husband proclaimed it "best". Now being a bit of an inventor in the kitchen, I didn't write it down..and the next time I made chili it wasn't half as good. So I racked my brain (ouch, right?) and tried to remember HOW I made the 'good' chili. I made it again and wrote EVERYTHING down. Yay me! I also made bread bowls..but I'm not taking the credit for them..you can get the recipe for them here!

    Suzy's Chili

    In a large soup pot-brown your meat (do not drain) add V8 and spices cook for about 5 minutes add tomato juice, El Pato (which is a jalepeno salsa in a green can that you find in the mexican section at the grocery), and chipotles/sauce-cook for about 5 minutes add can of tomatoes/beans, add onion/green pepper cook low for about 3 hours. For the last 30 minutes up the heat and simmer until desired thickness.

    This is a spicy chili...but spicy good..not too spicy to eat! You can always back off to ONE chipotle instead of two..that might help..or omit the chipotles altogether..but I think they help with the flavor!

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