So it's been a cold snowy day here in Denver, but there is thunder a brewing up in my kitchen tonight. Here is my 8 can chili recipe
1lb ground beef: does not matter fat content
1lb chorizo: some might not have access to this get some spicey brats not frozen slice them open raw and through in a large skillet with the beef. all you are doing here is breaking the meat up so that all the giant chunks of meat are broke up and the sausage should spice up the beef a bit.
Now the 8 can part. VERY IMPORTANT DRAIN ALL THE CANS OF JUICE CEPT THE TOMATOES! I use 1 can red kidney beans, 1 can of black beans, 1 can of black eyed peas, 1 can of pinto beans, 1 can of kernel corn, 2 cans of diced tomatoes(if you can find the kind seasoned with cilantro and green chiles awesome!), and 1 can of spanish rice, if you can't find one you can always make some regular rice, I am just being lazy.
After emptying all those fucking cans into a pot, go ahead and take a moment to wash bean can juice of your hands, and then take that meat from the sauce pan. now that its done browning, and toss it in with the beans and stuff.
From here I mix a little less than a quarter of a cup each of the following: garlic powder, chili powder, salt, diced jalapenos, half a baby bottle of mchallhelneys tobasco, and let that bitch simmer!
You can serve as soon as its hot but if ya let it sit for a couple hours that flavor really gets up in there. Stay warm!!!