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Spicy Montana Chili

1 review
Test Kitchen Approved
Total Time

Prep: 30 min. Cook: 5 hours

Makes

8 servings (about 2-1/2 quarts)

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, Casper, Wyoming
Spicy Montana Chili
Spicy Montana Chili Recipe photo by Taste of Home
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Ingredients

  • 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
  • Shredded cheddar cheese, optional

Directions

  1. In a large skillet, cook the beef, onion and peppers over medium heat until the meat is no longer pink, 5-7 minutes; crumble beef; 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. If desired, top with shredded cheddar cheese.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1-1/3 cups: 365 calories, 15g fat (6g saturated fat), 70mg cholesterol, 920mg sodium, 36g carbohydrate (11g sugars, 9g fiber), 28g protein.

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