2 lbs. ground beef
1 green bell pepper, diced
1 medium RealSweet® sweet onion, diced
2 cloves fresh garlic, minced
1 can (28 oz.) crushed tomatoes
1 can (16 oz.) light red kidney beans, rinsed and drained
1 can (16 oz.) dark red kidney beans, rinsed and drained
2 Tbsp. chili powder
2 tsp. paprika
1 tsp. ground cumin
1 tsp. salt, or to taste
1 tsp. pepper, or to taste
(optional) 1-2 jalapeño peppers, seeded and chopped
- In a large skillet, cook ground beef, RealSweet sweet onion, bell pepper, and garlic over medium-high heat. Stir until the ground beef crumbles and is no longer pink. Once beef is fully cooked and the vegetables are browned, drain the mixture and dispose of any grease.
- Pour cooked mixture into a full-size slow cooker. Stir in crushed tomatoes, both cans of kidney beans, jalapeño peppers (optional), and all seasonings. Cook on high for 3-4 hours, or on low for 5-6 hours.
Note: If you want to cook your chili on the stovetop, rake the cooked beef and vegetable mixture into an appropriately sized stockpot, add in remaining ingredients, and cook at preferred temperature until flavor is well-established.