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.
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)
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)
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)
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)
Sour Cream (to taste)