Spicy Montana Chili

1 Reviews
Total Time:Prep: 30 min. Cook: 5 hours

Recipe by Donna Evaro, Casper, Wyoming

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 01, 2024

This thick and chunky chili has some kick to it. I like to top it with shredded cheddar and then serve it with a side of cornbread. —Donna Evaro, Casper, Wyoming

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

Spicy Montana Chili

1 Reviews Add your review
Yield:8 servings (about 2-1/2 quarts)
Prep:30 min
Cook:5 hours
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Ingredients

  • 2 pounds ground beef
  • 1 large sweet onion, chopped
  • 1 medium sweet red pepper, finely chopped
  • 1 medium sweet yellow pepper, finely chopped
  • 2 cans (16 ounces each) chili beans, undrained
  • 2 cans (14-1/2 ounces each) stewed tomatoes, drained
  • 1/2 cup tomato juice
  • 2 jalapeno peppers, seeded and minced
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • Shredded cheddar cheese, optional
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Directions

  1. 1
    In a large skillet, cook beef, onion and peppers over medium heat until meat is no longer pink, 5-7 minutes, crumbling beef; drain.
  2. 2
    Transfer to a 4- or 5-quart slow cooker. Stir in 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.

Nutrition Facts

1-1/3 cups: 365 calories, 15g fat (6g saturated fat), 70mg cholesterol, 920mg sodium, 36g carbohydrate (11g sugars, 9g fiber), 28g protein.
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