Drain the Canned Pinto Beans (16 ounce) and Canned Red Kidney Beans (16 ounce).
Chop the Yellow Onion (1). Finely chop the Jalapeño Pepper (2). Finely chop the Italian Flat-Leaf Parsley (1/4 cup). Mince the Garlic (4 clove). Chop the Green Bell Pepper (1).
In a large skillet, cook Ground Beef (2 pound) until the meat is no longer pink.
Transfer the meat to a bowl. Add Extra-Virgin Olive Oil (4 tablespoon), yellow onion, green bell pepper, garlic cloves, flat leaf parsley and jalapeno peppers. Cook, stirring occasionally, until the onions and garlic are fragrant. About 5 minutes.
Remove skillet from heat and add Chili Powder (3 tablespoon), Ground Cumin (2 teaspoon), Granulated Sugar (1 teaspoon), Fresh Oregano (1 teaspoon), Salt (1 teaspoon), Ground Black Pepper (1 teaspoon), Cayenne Pepper (1/4 teaspoon). Stir all together.
Put the mixture into slow cooker or skillet and add Tomato Juice (46 fluid ounce), Canned Diced Tomatoes (28 ounce), Tomato Sauce (15 ounce), red kidney beans, and pinto beans. Mix it all together.
If using a slow cooker, cook for 7-8 hours. If in a skillet, simmer for 1.5-2 hours.
Serve warm with a bit of Shredded Cheddar Cheese (to taste) and a dollup of Sour Cream (to taste).