Thursday, April 20, 2017

Montana Wildfire Chili

2 pounds ground beef
1 large sweet onion, chopped
1 medium sweet red pepper, finely chopped
1 medium sweet yellow pepper, finely chopped
2 cans (16 ounces each) chili beans, undrained
2 cans (14-1/2 ounces each) stewed tomatoes, drained
1/2 cup tomato juice
2 jalapeno peppers, seeded and minced
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon cayenne pepper

   1. In a large skillet, cook the beef, onion and peppers over medium heat until the meat is no longer pink drain.
   2. Transfer to a 4- or 5-quart slow cooker. Stir in the beans, tomatoes, tomato juice, jalapenos, garlic, cumin, chili powder, salt and cayenne. Cover and cook on low for 5-6 hours or until heated through. Yield: 8 servings (2-1/2 quarts).

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