Spicy Montana Chili
TOTAL TIME: Prep: 30 min. Cook: 5 hours
YIELD: 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
Ingredients
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2 pounds ground beef
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1 large sweet onion, chopped
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1 medium sweet red pepper, finely chopped
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1 medium sweet yellow pepper, finely chopped
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2 cans (16 ounces each) chili beans, undrained
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2 cans (14-1/2 ounces each) stewed tomatoes, drained
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1/2 cup tomato juice
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2 jalapeno peppers, seeded and minced
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2 garlic cloves, minced
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2 teaspoons ground cumin
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2 teaspoons chili powder
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1 teaspoon salt
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1 teaspoon cayenne pepper
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Shredded cheddar cheese, optional
Directions
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1.
In a large skillet, cook the beef, onion and peppers over medium heat until the meat is no longer pink, 5-7 minutes, crumbling beef; drain.
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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.
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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