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Five Alarm Chili

2 pounds ground beef round
1 large yellow onion -- chopped
2 cloves garlic -- minced
1 tablespoon olive oil
1 large red bell pepper -- coarsely chopped
2 jalapeno peppers -- minced
1/4 cup chili powder
2 teaspoons dried oregano -- crumbled
1 tablespoon ground cumin
2 cans {14 1/2 oz. each} whole tomatoes -- undrained and chopped
1 1/2 cups beef broth
1 can {15 1/2 oz. } pinto beans -- rinsed and drained


Spicy Topping
1 cup sour cream
1/4 cup chopped fresh cilantro
1/2 tablespoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
3/4 cup shredded Colby cheese


In a large skillet, brown beef, onion, and garlic in oil over medium-high heat, stirring constantly, about 5 minutes. Drain off excess oil.

Using a slotted spoon, transfer beef mixture to a slow cooker and combine with remaining ingredients except the Spicy Topping and cheese. Stir to mix well. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Stir once during the last hour if cooking on High.

Meanwhile, in a small bowl, combine ingredients for topping. Stir well to blend evenly. Refrigerate until ready to use. Return to room temperature before spooning a dollop onto each serving of chili. Sprinkle with Colby cheese and serve.

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