- 1/2 – 3/4 pound ground beef
- 2 large yellow onions, diced
- 2 red bell peppers, diced (use green if you wish)
- 3/4 teaspoon cumin
- 1 1/2 teaspoons chili powder
- 3–4 cloves fresh garlic, minced
- 2 15-oz cans diced or chopped tomatoes
- 1 8-oz can tomato sauce
- 2 15-oz cans Ranch Style beans with jalapeno peppers*
- Salt & pepper
- Cheddar cheese, diced onions, chopped cilantro for toppings (optional)
- 2 jalapeno peppers, seeded and diced (only if you can’t find the beans with jalapenos in them)
- Season the ground beef with salt and pepper. In a pre-heated large nonstick skillet, brown the meat over medium heat, breaking into smaller pieces as it cooks. Remove meat from pan and set aside.
- Add the onions to the skillet and season with salt & pepper. Add diced bell peppers and saute together until almost cooked through (about 4-5 minutes).
- To the crock-pot or dutch oven, add cooked ground beef, cooked onions & bell peppers, cumin (don’t forget that cumin!), chili powder, garlic, canned tomatoes, tomato sauce, and beans*. Stir together and cook for about 4-6 hours on low. (It will taste great after 4 hours. If you’re using a very low heat in a dutch oven, I’d cook it longer.)
- Serve with crusty bread, warm flour tortillas, or crackers. Top with shredded cheddar cheese, more onions, or cilantro, if you wish.
*If your canned beans don’t have jalapenos in them, add 2 jalapenos, seeded and diced to crock-pot or dutch oven. Don’t cook jalapenos with onions and bell peppers.
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