Slow Cooker Chili
Source: Adapted from Pip And Ebby
2 lbs ground beef, turkey or venison
4 tablespoons extra-virgin olive oil
1 onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1/4 cup parsley, finely chopped
2 jalapeño peppers, finely chopped (optional)
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black ground pepper
1/4 teaspoon cayenne pepper
46-oz. can 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
Shredded cheese and sour cream, for topping
1. In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl and drain excess grease from skillet, but do not clean.
2. Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes).
3. Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
4. Add meat-veggie mixture to greased slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to the slow cooker. Cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.
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