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V-8 HIGH PERFORMANCE CHILI




Source of Recipe


the web


List of Ingredients




2 (48 oz.) bottles/cans of V-8 vegetable juice
1 (5 oz.) jar of Take Home Brand Horseradish
2 to 3 (16 oz.) cans Brooks Chili hot beans (more or less to your desire)
2 (16 oz.) cans of Brooks chili tomatoes
1 sm. pkg. of fresh mushrooms
2 lg. or 2 med. Spanish or yellow onions
1/2 c. radishes (optional)
1/2 c. green pepper (optional)
1 c. dark brown sugar
Mortons Natural Seasonings
Spice Islands Chili Con Carne seasoning
1 1/2 lbs. thin sliced flank steak
1 1/2 lbs. meat loaf mix (pork/veal/beef)
Crushed red pepper

Recipe




2 (48 oz.) bottles/cans of V-8 vegetable juice
1 (5 oz.) jar of Take Home Brand Horseradish
2 to 3 (16 oz.) cans Brooks Chili hot beans (more or less to your desire)
2 (16 oz.) cans of Brooks chili tomatoes
1 sm. pkg. of fresh mushrooms
2 lg. or 2 med. Spanish or yellow onions
1/2 c. radishes (optional)
1/2 c. green pepper (optional)
1 c. dark brown sugar
Mortons Natural Seasonings
Spice Islands Chili Con Carne seasoning
1 1/2 lbs. thin sliced flank steak
1 1/2 lbs. meat loaf mix (pork/veal/beef)
Crushed red pepper

Combine V-8 vegetable juice, brown sugar and horseradish in a 10 to 12 quart stock or soup pot. Heat to just below a boil. Slice onions thinly (do not dice) and add to pot. Slice mushrooms and add to pot.

In a large frying pan brown the meat loaf mixture of veal, pork and beef. Season this as it browns with Mortons Natural Seasonings and Spice Islands Chili Con Carne Seasonings. I usually use a very liberal amount of each, about enough to cover the heat. Make sure mixture is sufficiently browned because of the pork.

When meat is done, drain the frying pan, put aside grease and add meat to pot. Return grease to frying pan and slice flank steak into thin pieces about 1 1/2 inches in length. Again add same amount of seasonings to the steak slices as noted above. Add to pot when thoroughly cooked.

Add radishes and green pepper to the pot if desired. Add chili beans to pot to your liking. Add chili tomatoes also. Add three tablespoons of crushed red pepper and mix all ingredients to combine everything. Bring to just below a boil, stirring frequently to avoid burning at bottom of pot.

Chili can be served after about 1 1/2 hours. It's best when cooked slowly all day or left overnight and cooked a few more hours next day.