Ingredients

2 lbs ground beef

4 tablespoons olive oil

1 medium yellow onion, chopped

1 green bell pepper, chopped

2 jalapeno peppers, finely chopped (depending on size)

4 garlic cloves, minced

2 tablespoons dried parsley

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

15 ounces tomato sauce

28 ounces diced tomatoes

46 ounces tomato juice

2 (16 ounce) cans dark red kidney beans

shredded cheese

sour cream

Directions

You can make this in a crockpot or Dutch oven. If using a crock pot you can brown ground beef in a frying pan instead of the Dutch oven.

in large Dutch oven cook ground beef until no longer pink.  Drain but don’t wipe out pan, set aside.

Pour olive oil into pan, add onion, green pepper, garlic, jalapeño peppers, and parsley.  Cook over medium high heat, stirring occasionally until onions become transparent ( about 5 minutes.) Remove from heat and add chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined. .

If cooking chili in a Dutch oven or crockpot, add meat and veggie mixture into the pan or crockpot. Add kidney beans, tomato sauce, diced tomatoes and tomato juice. Stir until combined. .

If cooking on the stove top bring to a boil and then dial back the temperature to a simmer.  Cook for two hours uncovered. I cook mine all day on the stove covered ( but I am home all day to watch it) and then uncovered for the last 2-3 hours so the chili can thicken. If cooking in the crockpot just turn it on low and let it cook for 7-8 hours. .

Serve with shredded cheese and sour cream if desired.