I’ve tried a lot of chili recipes and this one is my family’s favorite…plus you can throw it all in the Crockpot to cook…it’s like dinner magic. Aaaand you feel just about as close as you can to superwoman (or man) when all you have to do is dole out the chili into bowls and viola! Dinner is done!

Let’s Do It!

What you are going to need:

2lbs of Ground Beef or Ground Turkey

1/4 cup Flat-leaf Parsley

5 cloves Garlic Minced (cut up and smashed into little bits)

2 Green Bell Pepper

1 Yellow Onion

16 oz. Can of Kindney Beans

16 oz. Can of Pinto Beans

28 oz. Canned Diced Tomatoes

15 oz. Tomato Sauce

46 oz. Tomato Juice

1 tsp. Oregano

1/4 Cayenne Pepper

3 tsp Chili Powder

1 tsp Pepper (Ground Black)

2 tsp Cumin

2 tsp Salt

2 tsp Sugar

4 tbsp Olive Oil

Optional Toppers

Tortilla Chips

Chedder Cheese

Cilantro

Sour Cream

 

In a huge skillet, throw ground meat in. Cook until brown over medium to high heat. Let it sizzle! Transfer to meat to crock pot, drain excess fat. But don’t wash it (my favorite thing to say) just add the olive oil, bell peppers, chopped onion, minced garlic, and parsley.  Cook until onions start to look translucent (about 4-5 minutes).

Remove from heat. Add spices! Oregano! Cayenne! Chili Powder! Cumin! Sugar! Salt! Pepper! Mix it all up. Dump it into the crockpot with the ground meat. Give it another mix. You are more than halfway done. Yay!

Last step involves dumping it all into the crockpot. Get your diced tomatoes, tomato sauce, tomato juice, kidney beans, pinto beans, and navy beans…and dump them all into the crockpot and stir. Cook on low for 7 hours.

We like to have tortilla chips crunched on the top with cheese, sour cream and a bit of cilantro!

Side note: This is gluten free and I have made it without the meat as well ( just substituted 16 oz. of Navy Beans for the loss of the meat)…it’s just as tasty!

 

Happy Chili-ing!