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Skirtz & Johnston Chili 

3 pounds ground chuck 

2 large onions coarsely chopped 

3 cloves chopped garlic 

1 tablespoon oil 

3 cups beef broth 

3 cups tomato juice 

1 4 ounce can tomato paste 

2 28 ounce cans chopped tomatoes 

2 28 ounce cans crushed tomatoes 

6 tablespoons chili powder 

1 tablespoon sugar 

1 tablespoon cumin 

1 tablespoon oregano 

1 1/2 teaspoons black pepper 

1/4 teaspoon cayenne pepper 

1/4 teaspoon ground chipotle pepper 

2 15 ounce cans black beans 

2 15 ounce cans kidney beans 

Brown ground chuck and drain excess fat. 

In a large pot sweat onions and garlic in oil until onions are soft. 

Add remaining ingredients, except beans.  Bring to a boil, lower heat and simmer 

for one hour.  Stir frequently to prevent scorching the bottom of the pan.  Add 

both beans including liquid and simmer and additional half hour.  Add additional 

broth or tomato juice if too thick.  Adjust seasoning with salt and additional 

hot pepper to taste. 

Makes 1 1/2 gallons.