I wanted to make a spicier version of my mom's chili, so I added some kick at the end. This is the kind of meal that tastes better heated up as leftovers. Yum!

Adapted from Mom

½ cup onion, chopped
1 tablespoon butter
2 pounds hamburger
⅔ cup ketchup
½ cup water
2 teaspoons lemon juice
¼ cup celery, chopped
1 tablespoon brown sugar
1 ½ teaspoons Worcerstershire sauce
1 ½ teaspoons salt
1 teaspoon cider vinegar
¼ teaspoon dried mustard
3 cans red/kidney/chili beans, undrained
3 cups tomato juice
3 tablespoons chili powder
1 ½ teaspoons chipotle chile powder
½ teaspoon cayenne
½ teaspoon cinnamon
½ teaspoon cocoa powder
1 teaspoon cumin
1 teaspoon garlic powder
shredded cheddar cheese (optional)

Sauté onion in butter. Add hamburger and brown. Drain fat and add ingredients through mustard. Simmer 30 minutes, covered.

Add beans, tomato juice and remaining spices and heat through.

Top with cheddar cheese and enjoy!

MacGourmet Rating: 5 Stars

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