Servings: 12

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Tony’s ‘Down the Hatch’ Chili


2 pounds ground beef
2 sweet onions, chopped
1 large red onion, chopped
3 carrots, chopped
4 garlic cloves, minced
6 Hatch Chiles, finely chopped
2 green bell peppers, chopped
Two 28-ounce cans no-salt added, diced tomatoes
One 46-ounce bottle low-sodium V-8 juice, regular or spicy
2 packets dried onion soup mix
2 beef bouillon cubes
2 cups chopped mushrooms
2 bay leaves
3  15- to 16-ounce cans red chili beans in spicy sauce (such as Brooks)
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons ground cumin
2 tablespoons chili powder
4 tablespoons chili sauce
2 tablespoons hot paprika
1/2 can (6 ounces) beer
1 tablespoon sugar
Salt and pepper to taste
Splash of ketchup
Splash of Tabasco® sauce


Brown ground beef, drain and set aside. Sauté all chopped veggies until tender. In large pot, combine veggies and beef with all remaining ingredients; bring to a boil. Simmer 3 to 4 hours (or until somewhat thick). Add more V-8 juice if needed.

Adapted from Tony Moceri’s recipe

Analyzed to serve 12. Calories 400, Total Fat 10g, Saturated Fat 4g, Trans Fat 0g, Cholesterol 50mg, Sodium 1100mg, Total Carbohydrate 51g, Dietary Fiber 12g, Sugars 17g, Protein 26g, Vitamin A 160%, Vitamin C 229%, Calcium 15%, Iron 40%, Potassium 954mg