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Montana Wildfire Chili

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, Great Falls, Montana
  • Total Time
    Prep: 30 min. Cook: 5 hours
  • Makes
    8 servings (2-1/2 quarts)


  • 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


  • In a large skillet, cook the beef, onion and peppers over medium heat until the meat is no longer pink; drain.
  • Transfer to a 4- or 5-quart slow cooker. Stir in the 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 and additional sliced jalapenos.
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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  • vwgirl9
    Sep 1, 2012

    Tastes just like Grandma's use to make