Servings: 10 servings
Ingredients
- 1/2 cup diced yellow onion
- 1/2 cup diced green bell pepper
- 1 large finely diced jalapeno ribs removed (remove seeds if you prefer a less spicy chili)
- 1/2 tsp. minced garlic
- 1 lb. 96% lean ground beef
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1-28 oz. can San Marzano diced tomatoes
- 1-16 oz. can chili beans in mild chili sauce
- 1-15 oz. can chili hot beans
- 2 cups spicy tomato juice
- 1 minced chipotle pepper in adobo sauce
- 1 tsp Sriracha optional
- 2 cups cooked elbow macaroni
- Green onions to garnish
Instructions
- 1. In a large skillet, saute onions, bell pepper, jalapeno, and garlic for 5 minutes over medium-high heat. Add ground beef, chili powder, and cumin to skillet and cook over medium heat until no longer pink. Stir and break up any large pieces of ground beef.
- 2. While ground beef is cooking, add the diced tomatoes, chili beans, tomato juice, chipotle pepper, and sriarcha to a large crock-pot. Then add cooked ground beef to the pot and cook on low heat for at least 2 hours.
- 3. Before serving, add elbow macaroni if desired.
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