We printed this recipe over a year ago, and have used it about a dozen times since then- it's become our standard chili recipe. Based on other reviews, we swapped 46ozs of tomato sauce for the tomato juice and 29oz of crushed tomato for tomato sauce. We also prefer the taste of fresh garlic to garlic powder, so we mince up a couple of cloves. We do not find the sugar necessary, but that probably depends on how sweet or bitter your particular batch of tomatoes is. I'd add that at the end, if necessary at all. The chili made this way has a great texture and spice balance. It's got a ton of flavor, but isn't too spicy. If we're cooking for ourselves, we double the cayenne. I love that the heat is one of the flavors, but does not overpower the other seasonings- great balance. When making this recipe for a crowd (which I highly suggest) we kept it warm in a crock pot on our buffet. Worked out very well. As other reviewers mentioned, this also freezes beautifully!
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We printed this recipe over a year ago, and have used it about a dozen times since then- it's...