This chili is so delightful! I’m serious guys, it’s truly DEVINE.
Here is what you need:
2 lbs Five Heart Farms dry-aged ground beef
4 tbsp olive oil
1 yellow onion chopped
1 green bell pepper chopped
1 small can diced green chiles
4 cloves garlic minced
1/4 cup flat-leaf Italian parsley finely chopped
2 jalapeño peppers finely chopped (optional)
3 tbsp chili powder
2 tsp cumin
1 tsp sugar
1 tsp oregano
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
46 oz. tomato juice
28 oz. diced tomatoes
15 oz. tomato sauce
16 oz. kidney beans drained and rinsed
16 oz. pinto beans drained and rinsed
Shredded cheese and sour cream for topping
How to make Five Heart Farms amazing chili:
In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
Add the olive oil to the skillet. Add the onion, bell pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
Add your meat-veggie mixture & all other ingredients to the slow cooker or instant pot. In slow cooker, cook on low for 7 to 8 hours. In instant pot, cook for 30 minutes. Serve warm with cheese and sour cream.
Enjoy!