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By Firefighter Kyle Sheley


(2) pounds ground beef

(4) Tablespoons Olive Oil

(1) Yellow onion (diced)

(1) Green Bell Pepper (diced)

(4) Cloves Garlic (minced)

(2) Jalapeno peppers (finely chopped) (OPTIONAL)

(3) Tablespoons Chili Powder

(2) teaspoons Cumin

(1) teaspoon sugar

(1) teaspoon oregano

(1) teaspoon salt

(1) teaspoon ground black pepper

1/4 teaspoon cayenne pepper

46oz tomato juice

28oz diced tomatoes

15oz tomato sauce

(3) Cans Mild Chili Beans (Can use Hot Chili Beans or combination of both)

Shredded cheese and sour cream for topping


Brown ground beef in skillet until no longer pink.  Transfer ground beef to strainer and bowl and drain off grease. Do not wipe out or clean out skillet.

Add the olive oil, onion, green pepper, garlic, and jalapeno peppers (if using) to skillet and cook over medium heat, stirring occasionally until onions are soft and fragrant (about 5 minutes).

Remove from heat and add in the chili powder, cumin, sugar, oregano, salt, pepper, and cayenne pepper.  Stir until well combined.

Add browned ground beef back into skillet and stir/combine all ingredients.

Add mixture to a slow cooker.

Add in tomato juice, diced tomatoes, tomato sauce, and chili beans.

Cook on low for 7-8 hours.

Serve warm with cheese and sour cream.

**This will make a mild chili if you don't use the jalapeno peppers.  If you like a spicier chili, use jalapeno peppers and add in an additional 1 teaspoon of cayenne pepper.**

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