Spicy V8 juice will work too!

I also use salsa in my chili, but I prefer Joe-T's medium. I just use the whole jar. Chili is always better the second day, reheated on the stove or in the crock pot. Microwaving leftover chili is not acceptable. I usually us a combination of meats like venison and pork or venison and beef. I keep a bag of dehydrated refried beans (I don't remember the brand) and use them to thicken my chili instead of flour, when it needs thickening. I don't add them to add beans, just to soak up any extra moisture. Also, beer or left-over black coffee can be used instead of water.

Any kit you want, use less water than recommended and more tomato (both crushed and diced). Adding jalape�o juice also gives more flavor with less heat. P_102

Thanks for all the great input!

This is my mom's recipe, it's very good, use any meat you want, it's not on the ingredients list but she also adds chile adobo to taste

I may be in the minority, but I only put one can of rotel in. No sauce, no paste. It's not spaghetti sauce.

You calling my mom's chili spaghetti sauce Bob?

I didn't like my mother's chili.

neighbor