Ingredients

The following ingredients have 4 Servings
  • 2 pounds ground chuck
  • 2 jalapeño peppers (minced*)
  • 2 bell peppers (1 red/1 green, chopped)
  • 1 yellow onion (chopped)
  • 5 cloves garlic (minced)
  • 1 can tomato sauce (28 ounces)
  • 1 can crushed fire roasted tomatoes (28 ounces)
  • 1/2 jar piquillo peppers (6 ounces total, chopped **)
  • 1/2 cup brown sugar (packed)
  • 1/4 cup chili powder (dark chili powder preferred)
  • 1/4 cup cayenne pepper powder
  • 3 tablespoons cumin
  • 2 tablespoons crushed red pepper
  • 1 pinch salt and pepper

Instruction

  • Brown the ground chuck over medium heat, then spoon the beef into the slow cooker, keeping the majority of fat in the pan to cook the onions.
  • Cook the onions in the beef pan, until they become close to soft and translucent.
  • Add the bell peppers to the onions and stir until all vegetables have softened.
  • Add the jalapeño peppers and minced garlic, stirring frequently for one minute. Then transfer the vegetables into the slow cooker with the beef.
  • Add the tomato sauce, roasted tomatoes, piquillo peppers, brown sugar, chili powder, cayenne pepper, cumin, and crushed red pepper to the slow cooker. Stir to combine all ingredients.
  • Cover the slow cooker, then cook the chili on low for 5 hours.
  • Add salt and pepper to taste, then serve.