Spicy V-8 Chili

Spicy V-8 Chili

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Ingredients
2 Tablespoons Olive Oil
One Giant White Onion, chopped
8 Garlic Cloves
1 Jalepeno Pepper, chopped
1 Hot Red Pepper, chopped
1 Large Green Bell Pepper
3 Tablespoons of Ground Cumin
4 Teaspoons of Dried Oregano
1 Tablespoon of Chili Powder
1 Teaspoon Ground Cinnamon
1/4 Teaspoon of Cloves

2 Tablespoons of Ground Corriander
2 Teaspoons of Black Pepper
2 Teaspoons of Salt
1/2 Teaspoon of Ground Cayenne Pepper
1 Crappy Beer (like Budweiser)
2 Tomatoes, diced
2 14.5 oz Can of Fire Roasted Tomatoes w/ Green Chiles
2 Tablespoons Soy Sauce
1 Teaspoon Chipotle Tabasco Sauce
8 oz. of Spicy V-8
5 Cups of Black Beans
2 1/2 Cups of Kidney Beans

Heat oil over medium heat. Add onions and garlic. Cook for 10 minutes, or until onions are translucent.

Reduce to low heat. Add dry spices and the peppers. Cook covered over low heat for 6 minutes. Stir occasionally to prevent burning. If necessary, add some of the soy sauce to prevent burning.

Bring up to high heat and add the crappy beer, the tomatoes, the soy sauce, and the tabasco. Bring to a boil and cook for 3 minutes at high heat, stirring to prevent burn.

Add the Spicy V-8 and the beans. Reduce heat as necessary to create a gentle simmer. Cook for 50 minutes.

After cooking, put the entire pot in the fridge for 24 hours. When reheating, add more salt and black pepper to taste.

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