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My Bestie’s Chili Recipe


  • 1/23/4 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
  • 34 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)


  1. 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.
  2. 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).
  3. 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.)
  4. 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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