The Best Chili on Earth

Drain the Canned Pinto Beans (2 1/3 cups) and Canned Red Kidney Beans (2 1/2 cups) .

Chop the Yellow Onion (1) . Finely chop the Jalapeño Peppers (2) . Finely chop the Italian Flat-Leaf Parsley (1/4 cup) . Mince the Garlic (4 cloves) . Chop the Green Bell Pepper (1) .

In a large skillet, cook Ground Beef (2 lb) until the meat is no longer pink.

Transfer the meat to a bowl. Add Extra-Virgin Olive Oil (1/4 cup) , 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 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 all together.

Put the mixture into slow cooker or skillet and add Tomato Juice (46 fl oz) , Canned Diced Tomatoes (3 1/2 cups) , Tomato Sauce (1 3/4 cups) , red kidney beans, and pinto beans. Mix it all together.

Serve warm with a bit of Shredded Cheddar Cheese (to taste) and a dollup of Sour Cream (to taste) .