Cooking Instructions
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Step 1
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.
Step 2
Add the
Extra-Virgin Olive Oil (60 mL)
to the skillet. Add the
Yellow Onion (1)
,
Green Bell Pepper (1)
,
Garlic (4 cloves)
,
Italian Flat-Leaf Parsley (10 g)
and
Jalapeño Peppers (2)
(if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes).
Step 3
Remove from heat and add the
Chili Powder (25 g)
,
Ground Cumin (4 g)
,
Granulated Sugar (4 g)
,
Fresh Oregano (as needed)
,
Salt (6 g)
,
Ground Black Pepper (2 g)
and
Cayenne Pepper (as needed)
. Stir until combined.
Step 4
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.
Step 5
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)
.
