SPICY MONTANA CHILI

Spicy Montana Chili image

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. -Donna Evaro, Casper, Wyoming

Provided by Taste of Home

Categories Lunch

Time 5h30m

Yield 8 servings (about 2-1/2 quarts).

Number Of Ingredients 14

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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

Steps:

In a large skillet, cook the beef, onion and peppers over medium heat until the meat is no longer pink, 5-7 minutes; crumble beef; drain., 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. If desired, top with shredded cheddar cheese.

Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 920mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 9g fiber), Protein 28g protein.