Sweet and Spicy Slow Cooker Chili

In a large frying pan, brown the ground beef until no longer pink and transfer to the slow cooker using a slotted spoon. Drain off all but 2 tablespoons of fat and add the onions to the pan. Cook the onions over medium-high heat until they begin to soften. Add the peppers to the onions and sauté until softened. Add the garlic and jalapeno peppers, cooking for one minute longer. Transfer the mixture to the slow cooker with the beef.

Add the chili powder, cumin, cayenne pepper, sweet peppers and juice to the beef mixture and stir to combine. Add the brown sugar and tomato sauce, stirring thoroughly to be sure all the ingredients are incorporated. Season with salt and pepper and cook in the slow cooker on high for 3-4 hours or low for 5-6 hours.

Serve with your favorite chili toppings. We love Greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapeños, just to name a few.

Note: Chili can be stored in an airtight container refrigerated for up to 3 days or in the freezer for 2 months.