Cooking Instructions
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Step 1
Drain the
Canned Pinto Beans (2 1/3 cups)
and
Canned Red Kidney Beans (2 1/2 cups)
.
Step 2
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)
.
Step 3
In a large skillet, cook
Ground Beef (2 lb)
until the meat is no longer pink.
Step 4
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.
Step 5
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.
Step 6
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 2/3 cups)
, red kidney beans, and pinto beans. Mix it all together.
Step 7
If using a slow cooker, cook for 7-8 hours. If in a skillet, simmer for 1.5-2 hours.
Step 8
Serve warm with a bit of
Shredded Cheddar Cheese (to taste)
and a dollup of
Sour Cream (to taste)
.
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