Description
Get the same slow cooked flavor in this simple and easy chunky ground beef and bean chili, which can be in your tummy in under an hour!
Ingredients
Scale
- 2 lbs Ground Beef
- 1 1/2 Cups Onion, diced
- 1 Green Pepper
- 2 Stalks Celery
- 1 Jalapeno Pepper (optional)
- 2 Cloves Garlic, minced
- 1/4 Cup Chili Powder
- 2 teaspoons Cumin
- 2 teaspoons Garlic Powder
- 2 teaspoons Sugar
- 1 teaspoon Sea Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Oregano
- 1/4 teaspoon Cayenne Pepper
- 1 Quart Tomato Juice (preferably low/no salt)
- 1 (29 oz) Can Crushed Tomatoes (or diced tomatoes)
- 1 (16 oz) Beans in Chili Sauce
- 1 (15 oz) Red Kidney Beans, drained
- 1 (15 oz) Pinto Beans, drained
Instructions
- In a large stockpot, over med/high heat, brown the beef until a deep brown crust appears before breaking the beef apart. Once you see the beef begin to brown on the bottom, give it a good stir and being breaking the beef up with a wooden spoon or fork. Cook the beef until it’s almost cooked through.
- Add the onions, peppers, celery and garlic and cook until softened, approx. 4 minutes.
- Add all the spices and stir to combine cooking for a few minutes to allow the flavors to release into the oil, meat and veggies.
- Add the tomato juice, crushed tomatoes and beans
- Simmer over very low heat for a minimum of 30 minutes (up to 3 hours for more flavor and a thicker chili)
- Prep Time: 15 min
- Cook Time: 30 min
