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Hinrichs Chili Recipe

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This recipe for Hinrichs Chili, by , is from Out of this World Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rachelle Hinrichs

Category:
Category:

Ingredients:  
Ingredients:  
1-2 lbs chili beef, or other ground meat - pork, turkey, etc. cooked and drained
1 large onion, diced
1 large rib celery, diced
1 large sweet pepper, diced
2 cans chili beans
2 cans other beans - red, pinto, black, mix and match
1 can spicy chili beans
1 large can whole tomatoes, crushed, with juice or 2 cans stewed or diced tomatoes
2x8oz cans V8 or other tomato juice
2 tsp garlic powder - or 2-5 fresh garlic cloves, peeled and chopped
2Tbsp chili powder
1 tsp black pepper
tsp cayenne pepper
1 tsp Cholula sauce or similar pepper sauce
2 Tbsp granulated sugar

Directions:
Directions:
After cooking meat and draining, set aside in large stew pot. In a skillet in some of the remaining meat drippings, sweat the celery, onion and pepper. When onion and celery start to look translucent and the peppers begin to soften, add garlic and cook one more minute,then add to meat in the stew pot and place on medium high heat. Crush tomatoes and add to meat and vegetable mix with the V8 juice. Add all spices and seasonings, stir and allow to heat through and come to a simmer. Start opening and adding the cans of beans, and when it comes back to a simmer, turn down to medium low. Allow to cook for at least an hour to blend flavors, and taste to adjust spices if needed. Allow to stand for hours for the best result, but it is always better the next day.

Serve with fresh corn bread, saltines or oyster crackers, fresh chopped onions or green onions, sour cream and shredded cheddar. Also good with tortilla chips instead of crackers.

Store remaining chili covered tightly in the fridge. Makes about 8 - 10 bowls, but we often double the recipe. You can freeze leftovers, but allow them to thaw in the fridge before heating.

Personal Notes:
Personal Notes:
I use low sodium V8. Scale the seasonings carefully or you can overpower it.
Chili is one of our Christmas traditions.

 

 

 

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