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  • 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)
  • 1/2 bottle(s) 64 oz, tomato juice (I useCampbell's or Hunt's plastic bottle)


  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.
November 2014

This recipe is a personal recipe added by cnorris and has not been tested or endorsed by MyRecipes.

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