Classic Beef Chili
|2 tablespoons||olive oil|
|3 pounds||lean ground beef|
|1 large||onion, chopped|
|1 red||bell pepper, chopped|
|6 cloves||garlic, minced|
|46 ounces||spicy tomato juice|
|2-1/2 cups||crushed tomatoes|
|15 ounce can||kidney beans, drained and rinsed|
|15 ounce||can pinto beans, drained and rinsed|
|1/2 teaspoon||ground cayenne pepper, or to taste|
|1 teaspoon||brown sugar|
|1-1/2 teaspoons||dried oregano|
|Salt and pepper||to taste|
|2 tablespoons ground cumin|
|1/4 cup||chili powder|
In a large skillet, heat olive oil over medium heat. Add onions and cook 2-3 minutes. Add red peppers and garlic and cook another 2 minutes. Add ground beef, and cook until meat is browned.
In a large soup pot or Dutch oven, add cooked meat, and all ingredients. Stir to combine. Taste broth, and adjust seasoning, adding additional salt, pepper, oregano, cumin, and chili powder to taste. Cook over medium-high heat until boiling. Reduce heat to low, and simmer for 2 hours. Taste, and adjust seasoning.
If desired, use a slow cooker, set on low, and cook for 8 to 10 hours.