1. In a large skillet, cook
ground meat over medium-high heat until no longer pink.
Transfer the meat to a bowl. Drain excess grease from
skillet, but do not clean.
2. Add the olive oil to the skillet and heat over
medium-high heat. Add the onion, green pepper, garlic,
parsley and jalapeņo peppers (if using). Cook, stirring
occasionally, until onions are soft and fragrant, about 5
minutes. Remove from heat and add the chili powder, cumin,
sugar, oregano, salt, pepper and cayenne pepper. Stir until
3. If cooking the chili stovetop, add the cooked meat back
to the skillet. If you are using a slow cooker, add
everything to the slow cooker. Add the tomato juice, diced
tomatoes, tomato sauce, kidney beans and pinto beans. On
stovetop, bring to a boil, dial back to medium-low and
simmer for 2 hours. In slow cooker, cook on low for 7 to 8
hours. Serve warm with cheese and sour cream.
Transfer the meat to a bowl. Drain the excess grease from
the skillet, but do not clean it. Leave those tasty meat
morsels right where they are so they can mingle with their
new veggie friends.
Add 4 tablespoons of extra-virgin olive oil to the skillet
and heat over medium-high heat.
1 yellow or white onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1/4 cup flat-leaf parsley, finely chopped
2 jalapeņo peppers, finely chopped (optional, but highly
Cook, stirring occasionally, until the onions and garlic are
fragrant (mmm, don't you love the smell of cooking onions
and garlic?!) and the onions and peppers are soft, about 5
Remove the skillet from the heat and add:
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
Stir it all together and resist the temptation to start
eating those delicious, spiced onions and peppers.
There are two ways you can finish up, depending on how much
time you have. If you have the time, I recommend using a
slow cooker. If you don't have the time, the chili will be
just as delicious and you can finish up on the stovetop.
Either throw the entire contents of the skillet into a slow
cooker or keep them where they are.
Either way, add:
Cooked ground beef/venison/turkey
46-oz. container tomato juice
28-oz. can diced tomatoes
15-oz. can tomato sauce
16-oz. can kidney beans, drained and rinsed
16-oz. can pinto beans, drained and rinsed
Mix everything together. Yum! Getting hungry yet?
If you are using a slow cooker, cook on Low setting for 7 to
8 hours, stirring occasionally. And test-tasting often, of
If you are using the stovetop, bring the chili to a boil
over medium-high heat. Reduce to medium-low and simmer for 1
to 2 hours, depending on how much time you have.
Serve warm with a bit of shredded cheddar cheese and a
dollup of sour cream.
Oh sweet chili-eating goodness, I'm heading downstairs to
make myself a bowl!