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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 8 |
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This thick and chunky chili has some kick to it. I like to top it with shredded Cheddar and then serve it with a side of cornbread.Donna Evaro, Great Falls, Montana Ingredients:
2 pounds ground turkey or beef |
1 large sweet onion, chopped |
1 medium sweet red pepper, finely chopped |
1 medium sweet yellow pepper, finely chopped |
2 cans (16 ounces each) chili beans, undrained |
2 cans (14-1/2 ounces each) stewed tomatoes, drained |
1/2 cup tomato juice |
2 jalapeno peppers, seeded and minced |
2 garlic cloves, minced |
2 teaspoons ground cumin |
2 teaspoons chili powder |
1 teaspoon salt |
1 teaspoon cayenne pepper |
Directions:
1. In a large skillet, cook the beef, onion and peppers over medium heat until the meat is no longer pink; drain.
2. Transfer to a 4- or 5-quart slow cooker. Stir in the beans, tomatoes, tomato juice, jalapenos, garlic, cumin, chili powder, salt and cayenne. Cover and cook on low for 5-6 hours or until heated through. Yield: 8 servings (2-1/2 quarts).
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