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1️⃣ Brown the Beef
In a large skillet, cook the ground beef over medium heat until browned and fully cooked.
Drain off the excess fat and transfer the cooked beef to a large 6-quart pot or slow cooker.
2️⃣ Build the Base
Add the chopped onion, celery, and green bell pepper to the pot. Stir to combine with the beef.
Pour in the tomato juice and tomato purée, stirring well to create a rich base.
3️⃣ Add the Beans and Spices
Stir in the red kidney beans and pinto beans.
Sprinkle in the chili powder, ground cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper if using. Mix thoroughly.
4️⃣ Simmer to Perfection
Cover the pot and let the chili simmer over low heat for 1 to 1 1/2 hours, stirring every 15 minutes to prevent sticking.
For a slow cooker, cook on low for 4-6 hours or high for 2-3 hours, stirring occasionally.
5️⃣ Adjust and Serve
Taste the chili and adjust seasoning with additional salt, pepper, or chili powder if needed.
Serve hot in bowls, topped with your favorite garnishes like shredded cheese, sour cream, diced onions, or jalapeños.
Serving Suggestions
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