The recipe freezes well and makes a yummy baked potato topping.
In a large skillet
Cook 2 pounds of ground beef, turkey or venison over medium-high heat until the meat is cooked through
Transfer the meat to a bowl. Drain the excess grease from the skillet, but do not clean it.
4 tablespoons of extra-virgin olive oil to the skillet and heat over medium-high heat.
1 yellow or 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 (these are optional- they add a lot of flavor so I highly recommend them)
Stirring occasionally, until the onions and garlic are fragrant, and the onions and peppers are soft, about 5 minutes.
Remove the skillet from the heat and add:
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
Stir it all together
There are two ways you can finish up. You can use a crockpot or the stove. I have used both methods and both are delicious. Either throw the entire contents of the skillet into a slow cooker or keep them where they are. Either way,
Cooked ground beef/venison/turkey
46-oz. container tomato juice
28-oz. can diced tomatoes
15-oz. can tomato sauce
16-oz. can kidney beans, drained and rinsed
16-oz. can pinto beans, drained and rinsed
Mix everything together.
If you are using a slow cooker, cook on Low setting for 7 to 8 hours; stir occasionally.
If you are using the stovetop, bring the chili to a boil over medium-high heat. Reduce to medium-low and simmer for 1 to 2 hours, depending on how much time you have.
Serve warm with a bit of shredded cheddar cheese, a dollup of sour cream, and some fritos.