Ingredients

• 2 pounds ground beef
• 4 tablespoons extra-virgin olive oil
• 1 white onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1/4 cup flat-leaf parsley, finely chopped
• 2 jalapeño peppers, finely chopped
• 4 tablespoons chili powder
• 3 teaspoons cumin
• 1 teaspoon sugar
• 1 teaspoon oregano
• 1 teaspoon onion powder
• 2 teaspoons salt
• 2 teaspoons black ground pepper
• 1/4 teaspoon cayenne pepper
• 46-oz. can tomato juice
• 28-oz. can diced tomatoes
• 28-oz. can petite diced tomatoes
• 15-oz. can tomato sauce
• 16-oz. can kidney beans, drained
• 16-oz. can pinto beans, drained
• Shredded cheese and sour cream, for topping

Steps

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 skillet, but do not clean skillet.
2. Add the olive oil to the skillet and heat over medium-high heat. Add the onion, green pepper, garlic, parsley and jalapeño peppers. Cook, stirring occasionally, until onions are soft, about 5 minutes. Remove from heat and add the chili powder, cumin, sugar, oregano, onion powder, salt, pepper and cayenne pepper. Stir until combined.
3. If cooking the chili stovetop, add the cooked meat back to the skillet. If you are using a crock pot, add everything to the crock pot. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans. On stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.
4. As always, taste as you cook. If needed, add more spices. Trust your tongue and enjoy!