Sarah’s Spicy Chili
Serves 10-12
Ingredients
Shredded cheddar cheese and sour cream, for topping
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black ground pepper
¼ teaspoon cayenne pepper
46 ounce can tomato juice
28 ounce can diced tomatoes
15 ounce. can tomato sauce
16 ounce can kidney beans, drained and rinsed
16 ounce can pinto beans, drained and rinsed
2 pounds ground beef
4 tablespoons extra-virgin olive oil
1 yellow onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
¼ cup flat-leaf parsley, finely chopped
2 jalapeño peppers, finely chopped (optional)
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon sugar
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.
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). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
If cooking the chili stovetop, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. 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.