Ingredients for 6 servings:
1. 2 lbs ground beef (the thicker the grind, the better)
2. 1/4 cup Worcestershire sauce
3. 4 cups chicken stock
4. 1 large onion (I like red for the sweetness)
5. 1 head garlic
6. 1 jalapeno
7. 1 teaspoon liquid smoke (hickory or mesquite)
8. 1 (6 ounce) can diced tomatoes
9. 2 cups v- 8 vegetable juice (or other vegetable juice)
10. 1/2 teaspoon allspice
11. 2 -4 tablespoons cumin
12. 1 tablespoon beef bouillon (fully dissolved)
13. 4 -5 tablespoons chili powder
14. 1 lime, juice of, only
15. 1 tablespoon honey or 1 tablespoon molasses
16. 1 tablespoon cayenne powder
17. salt
18. pepper
19. sour cream
20. extra-sharp cheddar cheese
21. saltine crackers
Directions:
1. **A lot of the measurements are to taste.**.
2. Heat a large Dutch oven with some E.V. Olive Oil. Once hot, reduce heat to medium high & sauté garlic & onions until fragrant & slightly brown.
3. Add meat & brown.
4. Slowly add all of the liquids: V-8 Juice, Chicken Stock, dissolved Beef Bouillon, Liquid Smoke, Molasses, & Worcestershire Sauce.
5. Mix well.
6. Reduce heat to low & simmer for 5 -10 minutes.
7. Add tomatoes.
8. Add the spices: Chili Powder, Salt, Pepper, Cayenne, Cumin, & Allspice.
9. Cover Dutch oven & simmer for 30 minutes.
10. Add remaining ingredients.
11. Continue simmering until chili becomes thick & hearty (about an hour or more).
12. Be sure to taste throughout cooking process & feel free to add to the chili.
13. If chili becomes too salty, chop a potato into 8 large chunks & place into chili. The potatoes will absorb the extra salt.
14. Serve chili in bowls and dress with a fine layer of grated cheddar cheese, a dollop (spoonful) of sour cream, and serve with crackers.
