Slow Cooker Chili

Bahan-bahan

2 Ibs fatty ground beef

4 T olive oil

1 yellow onion, chopped

1 green bell pepper, chopped

4 cloves garlic, minced

1/4 C flat-leaf Italian parsley, finely chopped (usually 2x)

2 jalapeño peppers, finely chopped (optional) (usually 2x)

3 T chili powder (usually 2x or 3x)

2 t cumin (usually 2x or 3x)

1 t sugar

1 t oregano (usually 2x or 3x)

1 t salt (usually 2x)

1 t pepper (usually 2x)

1/4 t cayenne pepper (usually 2x or 3x)

46 oz tomato juice

28 oz diced tomatoes

15 oz tomato sauce

16 oz kidney beans drained and rinsed

16 oz pinto beans drained and rinsed

Shredded cheese and sour cream for topping

Petunjuk

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, bell 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.

Add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans.

Cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.

If cooking on the stove

Instead of 3 and 4

Add the cooked meat back to the skillet. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans

Bring to a boil, dial back to medium-low and simmer for 2 hours (stir occasionally).

Catatan

Serve warm with cheese and sour cream. Other topping options include sliced green onions or minced jalapenos.

For a thicker chili, replace the diced tomatoes with crushed tomatoes and reduce the amount of tomato juice by half.

Lean chili: use ground turkey or chicken instead of beef.

Could sub 1 lb of beef with sausage for varied flavor

Can use vegetarian sausage/beef