V8 Chili

Recipe by: Joe

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Prep: 30 mins | Cook: 1 hour 30 mins
Serves: 8

This is a very spicy but not too pepper-hot. If you think this might be too pepper-hot just reduce the amount of jalapeno peppers.You can always add some red pepper to kick it up. I serve mine with grated Colby Jack cheese and corn chips.

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Ingredients

3 onions, chopped

1 bell pepper chopped

1 red bell pepper chopped

5 jalapeno peppers seeded and minced. Remove the white membrane also.

1 teaspoon salt

2 tablespoons olive oil

2 lbs ground beef

1 lb. ground pork

½ cup chile powder

3 tablespoons ground cumin

1 teaspoon celery seed or ½ cup chopped fresh celery. If you use fresh saute it with the onions.

2 tablespoons fennel seeds crushed ( I crush them between wax paper with a wooden mallet or rolling pin

1 teaspoon dried oregano

1 ½ bulbs garlic, chopped (not 1 ½ cloves but the whole bulb.) You can use less.

3 tablespoons tomato paste

2 bottles of 46 oz. each V-8(R) juice

1 or 2 cans diced tomatoes ( your choice. I use one)

3 heaping teaspoons of granulated beef bouillon or 6 cubes

½ Teaspoon black pepper

1 oz’s bittersweet chocolate

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Preparation method

Saute onions and peppers with salt in about 2 tablespoons of olive oil until onions are almost clear. (Be sure and Saute the onions and peppers with the salt because it will bring out the sweetness in the onions)

Remove from pot and add beef and pork and brown until done, then drain well. At this time I rinse the meat under very hot water to remove any extra grease.

Add all the other ingredients accept the chocolate and let simmer with a lid on pot for about 1 hour. Remove lid and add 1 oz chocolate and let simmer until it reaches the right thickness for you. Stir every now and then while cooking.