2 pounds ground beef, turkey or venison
4 tablespoons extra-virgin olive oil
1 yellow or white onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1/2 cup flat leaf parsley, finely chopped
2 jalapeņo peppers, finely chopped (optional)
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black ground pepper
1/2 teaspoon cayenne pepper
46-oz can tomato juice
28-oz can diced tomatoes
15-oz can tomato sauce
16-oz can kidney beans, drained and rinsed
16-oz can pinto beans, drained and rinsed
16-oz can black beans, drained and rinsed
Shredded Cheese and sour cream for topping
1: 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.
2: Add the olive oil to the skillet and heat over medium-high heat. Add the onion, green pepper, garlic, parsley, and jalapeņo peppers (if using). Cook, 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.
3: If cooking the chili stovetop, add the cooked meat back to the skillet. If you are using a slow cooker, add everything to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans.
4: On Stovetop, bring to a boil, dial back to the medium-low and simmer for 2 hours. In Slow Cooker cook on low for 7-8 hours. Serve warm with cheese and sour cream.