The Best Chili on Earth

In a large skillet, cook Ground Beef (2 lb) 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 (1/4 cup) to the skillet. Add the Yellow Onion (1), Green Bell Pepper (1), Garlic (4 cloves), Italian Flat-Leaf Parsley (1/4 cup) 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 (1/2 Tbsp), 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 (46 fl oz), Canned Diced Tomatoes (3 1/2 cups), Tomato Sauce (1 3/4 cups), Canned Red Kidney Beans (2 1/2 cups) and Canned Pinto Beans (2 1/3 cups) 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).