Cooking Instructions
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Step 1
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.
Step 2
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).
Step 3
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.
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 (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.
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)
.
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