Spicy Montana Chili

Drescription

This thick and chunky chili has some kick to it. I like to top it with shredded cheddar and then serve it with a side of cornbread.

Ingredients

• 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
• shredded cheddar cheese, optional

Directions

1. In a large skillet, cook beef, onion and peppers over medium heat until meat is no longer pink, 5-7 minutes, crumbling beef; drain.
2. Transfer to a 4- or 5-quart slow cooker. Stir in 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. If desired, top with shredded cheddar cheese.