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Burnt Ends Chili



BURNT ENDS CHILI
Smokehouse Restaurant Recipe

2 onions diced  
1 jalapeno diced with seeds
1 green pepper diced
1 red pepper diced
1 yellow pepper diced
1 teaspoon chopped garlic
1 teaspoon oregano
1 teaspoon cumin ground
1 1/2 teaspoon dark chili powder
1 teaspoon ground black pepper
1/2 teaspoon crushed red pepper
1 teaspoon salt
1 tablespoon sugar
2 cups V8 juice
2 cans diced tomatoes
1 can pinto beans rinsed
1 can dark kidney beans rinsed
2 shots any hot sauce
2 pounds cooked beef, ground, cubed, or smoked

In a large pot cook the onions, peppers, and garlic. Cook until tender. Add the dry spices and mix well. Cook for about 2 more minutes. Add the diced tomatoes and V8 juice. Simmer until thick about 20 minutes. Add the beans and hot sauce. Cook for 10 more minutes to combine all flavors. You can serve vegetarian or add the meat and cook for 10 more minutes.