Ingredients
2 pounds ground beef1 large sweet onion, chopped1 medium sweet red pepper, finely chopped1 medium sweet yellow pepper, finely chopped2 cans (16 ounces each) chili beans, undrained2 cans (14-1/2 ounces each) stewed tomatoes, drained1/2 cup tomato juice2 jalapeno peppers, seeded and minced2 garlic cloves, minced2 teaspoons ground cumin2 teaspoons chili powder1 teaspoon salt1 teaspoon cayenne pepper Shredded cheddar cheese, optional
Preparation
In a large skillet, cook the beef, onion and peppers over medium heat until the meat is no longer pink, 5-7 minutes, crumbling beef; drain.
Transfer to a 4- or 5-quart slow cooker. Stir in the beans, tomatoes, tomato juice, jalapenos, garlic, cumin, chili powder, salt and cayenne. Cover and cook on low for 5-6 hours or until heated through. If desired, top with shredded cheddar cheese.
