Montana Wildfire Chili
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
Total TimePrep: 30 min. Cook: 5 hours
Makes8 servings (2-1/2 quarts)
- 2 pounds ground 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
- 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.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1-1/3 cups: 365 calories, 15g fat (6g saturated fat), 70mg cholesterol, 920mg sodium, 36g carbohydrate (11g sugars, 9g fiber), 28g protein.
Originally published as Montana Wildfire Chili in Taste of Home Everyday Slow Cooker & One Dish Recipes 2010
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