- 3 pounds ground beef
- 3 cups V8 juice
- 1 quart crushed tomatoes in purée
- 2 15-ounce cans pinto beans, drained
- 1 large onion, chopped (almost 3 cups)
- 2 cloves garlic, minced
- 2 large stalks celery, chopped (about 1 cup)
- 1 bell pepper, any color, chopped (about 1 cup)
- ½ cup chili powder (vary to your taste, and if yours is the HOT variety, use less)
- 2½ teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoons dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon Aleppo pepper
- up to ½ teaspoon ground cayenne pepper (optional, omit for ½ alarm version)
I admit it, I’m a wimp when it comes to hot and spicy! Dose individual bowls with hot sauce for a spicier version, or add cayenne pepper to the pot to make it hotter for everyone.
This makes a big quantity of family friendly chili, and I use a 6-quart slow cooker. Of course you can cut it in half, if your pot is smaller. Use this as a guide and adapt to your personal taste.
brown ground beef
In a large skillet, brown the ground beef. You’ll probably need to do this in 3 or 4 batches, so as not to crowd the pan. When each batch is browned, drain the fat well (I drain mine in a colander) and place the cooked meat in a large (6 quart) slow cooker pot.
combine everything in the slow cooker
Put it all in the slow cooker. Put everything else in the pot, too. Stir, cover and cook. I tend to start mine on HIGH for an hour or two, then move the setting to LOW for at least 3 more hours.