This is traditional, home-style, ground-beef-and-beans chili—perfect for a crowd. It’s thick, rich, tomatoey, and just-right spicy. (Kick up the heat with an extra jalapeño, if you like.) You can serve this chili straight or pile on the toppings.
- Combine the ground chuck, onions, bell peppers, jalapeño, and garlic in a large pot over medium-high heat. Cook until the beef is browned, breaking up the meat with a spoon. Stir in the cumin, chili powder, salt, and pepper.
- Add the tomatoes (and their juice), and the tomato juice. Bring to a boil, reduce the heat to low, and simmer with a vented lid about 1 hour, stirring occasionally.
- Stir in the beans and heat through. Taste and add salt (and extra heat) if needed, and serve.
Recipe by Tara Tuckwiller