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
In a large skillet, cook the beef, onion and peppers over medium heat until the meat is no longer pink, breaking meat into crumbles; 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. If desired, top with shredded cheddar cheese.
Reviews
Tastes just like Grandma's use to make