I used V8 Spicy Hot Tomato Juice in this recipe and added 2 TBS brown sugar and 1 TBS cocoa. I like to let my chili simmer for a while, and this was on the stove for five hours. About the time I put Grandmother's Buttermilk Cornbread (on this site, and it was delish) in the oven, I checked on the chili and saw that it was VERY dehydrated. I gave it a stir and found that the bottom 1/4" was burnt. This was on the lowest setting on my stove, so it is a mystery to me. This never happened with any of my other chili recipes. I tasted it and it was garbage. I took it off the stove, scooped it into the crock pot, added 1 c. water, 1/4 c. Worcestershire, 1/2 tsp salt, 1 tsp fresh ground pepper, 2 tsp garlic powder, and 1 tsp chili powder and turned the crock pot on high for 1/2 hour, then down to low until my husband came home (another 1/2 hour or so). By that point, it tasted pretty good. Still, it was not spicy enough for either of us and was overall pretty bland considering how much spice was in it. We both thought it needed more beans, too (it was lacking in texture). I think I'll stick to Boilermaker Chili (on this site). I just wanted to let everyone know that with this recipe, for whatever reason, you really need to keep an eye on it if you intend to simmer it for longer than two hours. This recipe isn't very good for chili, but my husband thinks it's kick-butt awesome on hot dogs, and I have to agree with that.
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I used V8 Spicy Hot Tomato Juice in this recipe and added 2 TBS brown sugar and 1 TBS cocoa. ...