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Montana Wildfire Chili Recipe

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

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Montana Wildfire Chili Recipe

Prep: 30 min. Cook: 5 hours

Yield: 8 Servings

30 300 330

Ingredients

2 pounds ground beef
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With Johnsonville Italian Sausage.
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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

In a large skillet, cook the beef, onion and peppers over medium heat until the meat is no longer pink; drain.
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).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1-1/3 cups equals 365 calories, 15 g fat (6 g saturated fat), 70 mg cholesterol, 920 mg sodium, 36 g carbohydrate, 9 g fiber, 28 g protein.

Originally published as Montana Wildfire Chili in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p12