(Easily feeds 6 with leftovers.)
3 lbs of ground beef 80/20
1 28oz can of fire roasted diced tomatoes
1 10oz can of Rotel Chili Fixin’s tomatoes
1 10oz can of Rotel Fire Roasted tomatoes
16 oz of beef broth
2 large bell peppers or 6-8 sweet peppers
1 large onion
16 oz/large package of fresh mushrooms (optional)
1 tablespoon of black pepper
1 tablespoon of chili powder (or 2 if you like it spicy)
1 tablespoon Arabic 7 spice
Optional ( 1 tablespoon of red Arabic spice mix and spicy Arabic spice mix) If you go to your local Arabic grocery store, you may be able to find these spices. If you cannot find them, the chili will still be delicious.
Olive oil/butter/ghee/coconut oil
Add the oil of your choice to a large sauce pan. Sauté the ground beef, once it is brown, add the onions and bell peppers and mushrooms in your oil or butter of your choice.
Sauté until warmed and the veggies have sweating a little. Add all of the ingredients to a crockpot and cook on high or 4 hours or 8 hours on low. The longer it cooks the more the flavors will marry.
Note: I like to use olive oil or butter.
Second Note: This chili freezes well for at least 3 months if not more. It never makes is past three months in my house. Whatever chili is leftover at the end of eating your fill, you can freeze in an air tight freezer container or air tight freezer bag.