The Best Chili on Earth

In a large skillet, cook Ground Beef (905 g) over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from the skillet, but do not clean.

Add the Extra-Virgin Olive Oil (4 Tbsp) to the skillet. Add the Yellow Onion (1), Green Bell Pepper (1), Garlic (4 cloves), Italian Flat-Leaf Parsley (4 Tbsp) and Jalapeño Peppers (2) (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 (3 Tbsp), Ground Cumin (2 tsp), Granulated Sugar (1 tsp), Fresh Oregano (1 tsp), Salt (1 tsp), Ground Black Pepper (1 tsp) and Cayenne Pepper (1/4 tsp). Stir until combined.

If cooking on the 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 (1.4 L), Canned Diced Tomatoes (795 g), Tomato Sauce (425 g), Canned Red Kidney Beans (455 g) and Canned Pinto Beans (455 g) to either the skillet or slow cooker, depending on which you are using.

On the stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours (stir occasionally). In a slow cooker, cook on low for 7 to 8 hours. Serve warm with Shredded Cheese (to taste) and Sour Cream (to taste).