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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1.5 pound(s) burger browned |
1 med sweet onion add to browned burger, and cook slightly |
1 can(s) 15 oz, diced tomatos w/basil & oregano |
1 can(s) 15 oz, mild rotel |
6 ounce(s) can, tomato paste |
2 can(s) 15 oz, kidney beans (undrained) |
1 can(s) 27 oz, bush chili beans, mild (undrained) |
2 can(s) 15 oz, brooks chili beans |
2.5 tablespoon(s) chili powder |
1 dash(es) cinnamon |
1 dash(es) ground cloves |
1 dash(es) red pepper flakes or smoked paprika |
1/3 cup(s) brown sugar (or to taste) |
1 can(s) 64 oz, tomato juice (i usecampbell's plastic bottle) |
Directions:
1. Brown burger, then add chopped onion and cook till translucent. Add tomato paste, Rotel, kidney beans, chili beans and seasonings. Pour in tomato juice. If using a large soup pan on the stove, bring all ingredients to a slow boil, then reduce heat to low and simmer for at least 2-3 hours, stirring occasionally. Taste test and add more chili powder, if needed, etc. If using a crockpot, turn on low and let simmer for 7-8 hours, again stirring occasionally and taste testing. Uncover crockpot for last hour or so to cook down and thicken. Serve plain, or with shredded cheddar, a dollop of sour cream, or diced green onions on top.
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