Clark Kent Chili - cooking recipe

Ingredients

3 large yellow onions
4 cloves garlic
4 lbs lean ground beef
2 cans beef broth
2 (8 ounce) cans tomato sauce
1 (10 ounce) can rotel diced tomatoes with mild green chilies
1 (11 1/2 ounce) can spicy hot V8
1/2 cup chili powder
2 tablespoons paprika
1 tablespoon cumin
4 corn tortillas
1/2 cup water

Preparation

Mince the garlic and finely dice the onions.
I like to do this in a food processor to save time.
Mix this into the ground beef and place into an extra deep Dutch Oven.
Saute until the hamburger is thoroughly cooked.
Using a colander drain the hamburger mixture and then place it back into the pot.
Add the beef broth, tomato sauce, Rotel tomatoes, Spicy Hot V-8, chili powder, paprika, and cumin.
Simmer over low heat for approximately 1 hour.
Puree the corn tortillas and warm water in the food processor or blender.
You may need slightly more water if you use a blender.
Add to the chili to thicken and simmer on very low heat for 20- 30 more minutes.