The Best Chili Recipe

•  

▢ 2 lbs ground beef
▢ 1/2 yellow onion chopped
▢ 1 green bell pepper chopped (any color works!)
▢ 4 cloves garlic minced (I like the freeze dried garlic that I can keep in my cupboard)
▢ 1/4 cup flat-leaf Italian parsley finely chopped (or 2 Tbsp dried)
▢ 3 tbsp chili powder
▢ 2 tsp cumin
▢ 1 tsp sugar
▢ 1 tsp oregano
▢ 1 tsp salt
▢ 1 tsp pepper
▢ 20 oz tomato juice (give or take…if you like more soup-like chili, add more!)
▢ 28 oz diced tomatoes
▢ 15 oz tomato sauce
▢ 16 oz kidney beans drained and rinsed
▢ 16 oz pinto beans drained and rinsed
▢ Shredded cheese, sour cream, avocado and corn chips for topping

directions

1. Depending on how much time you have, you can either put the ground beef pre-cooked into the crock pot before cooking and let it cook with the rest of the ingredients, or cook it before adding the rest of the ingredients. If you add uncooked ground beef, cook on low for 7-8 hours. If you add cooked ground beef, you’ll cook for 4 hours on low. If you do cook your beef beforehand, THIS makes it SO MUCH MORE SIMPLE (way easier than a spatula to break it up).
2. Chop the onion and green pepper either by hand or using a chopper (this is my favorite to save a lot of time). 
3. Combine all ingredients into the crock pot, stir well, then let it cook based on time needed (see step 1). 
4. When finished, ladle into bowls and serve with shredded cheese, avocado, sour cream and corn chips if desired! I also like it to serve it with my no knead artisan bread (recipe here).

If you liked this chili recipe in the crock pot blog post, you will probably like these posts:

Easy Crusty No Knead Artisan Bread Recipe 

Winter Family Bucket List

How to Save Money at Christmas with Neutral Christmas Decor