Chili Recipe

I don't know about ya'll, but it has gotten back cold for us. We love to have soup when it is chilly out. I especially love cooking a recipe that is mainly dumped and goes so that I can forget about it. You can double this recipe if you have a large group. I cooked this for just my husband and I, and we still had leftovers

You'll need:

● 1lb ground beef

● 2 tbsp olive oil

● 1/2 medium yellow onion, chopped

● 1/2 medium green bell pepper, chopped

● 2 cloves garlic, minced

● 4 tablespoons Italian seasoning

● 1 jalapeno, chopped

● 1 1/2 tbsp chili powder

● 1 tsp cumin

● 1/2 tsp sugar

● 1/2 tsp salt

● 1/2 tsp pepper

● 1/4 tsp cayenne pepper

● 1/2 tsp Hershey cocoa powder

● 23 oz tomato juice

● 14 oz diced tomatoes

● 8 oz tomato sauce

● 8oz kidney beans, drained and rinsed

● 8oz Pinto beans, drained and rinsed

1.) In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from the skillet, but do not clean.

2.) Add the olive oil to the skillet. Add the onion, bell pepper, garlic, parsley, and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper, Hershey cocoa, and cayenne pepper. Stir until combined.

3.) Add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans, and pinto beans to slow cooker.

4.) Cook on low for 7 to 8 hours.

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