I’m celebrating National Chili Month once again by bringing you what is possibly, to me, the best tasting chili I’ve ever made.
The first time I made this, I fell in love because it tasted exactly like the chili my mom made for us. I found the original recipe here, but made a few changes based on what my family likes. Full of spices and flavor, and it makes so much. So much, you guys. Like if you’re not cooking for a big family, you can freeze half of this and still have a lot for leftovers.
I think the secret ingredient is the tomato juice. I’ve never used tomato juice in any of my chili recipes; I’ve just used crushed and diced tomatoes. But there’s something about that tomato juice that just really brings out the flavors of the chili. Let it simmer for 8+ hours in the slow cooker, and you’ve got a great dinner to pair with the new chilly Fall weather!
Start by browning some ground beef (Or in our case, ground turkey). While that’s cooking, pour a can of tomato juice into the slow cooker, then add 2 cans of tomato paste, 1 cup of water, and 2 cans of kidney beans.
Chop up a whole green bell pepper and add that to the crock pot.
Once the meat has finished cooking, add it to the slow cooker along with oregano, pepper, chili powder, cayenne pepper, and cumin. Cook on LOW for about 8 hours, giving it enough time to let the flavors meld together.
The original recipe I found said it feeds 8 people, and I calculated it to be about 1 1/2 cups per serving. SO much chili, guys! It was absolutely delicious. I’ve always eaten my chili with a peanut butter sandwich; I don’t know why it works so well, but it does. Allison had her first peanut butter sandwich this night…. and she pretty much just licked the peanut butter off the bread and declared herself done. Gotta love toddlers! But seriously, make this chili. It’s the perfect comfort food.
- 1 pound ground beef (or ground turkey)
- 1 green bell pepper, chopped
- 1 46-oz can tomato juice
- 2 15-oz cans kidney beans
- 2 6-oz cans tomato paste
- 1 cup water
- 1/4 tsp cayenne pepper
- 1/2 tsp white sugar
- 1/2 tsp oregano
- 1 tsp group black pepper
- 1 1/2 tsp cumin
- 1/2 Tbsp chili powder
- Brown your meat in a large skillet.
- In a large slow cooker, add all other ingredients, then the cooked meat, stirring to combine.
- Cook on LOW for 8 hours.
Jaime is a Nutrition Coach and professional writer. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.