Texas Chili

By Cubby

Ingredients

• 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

Preparation

Step 1

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.