This can be made on the stove or in the crockpot. A great meal to make ahead on those busy nights. I also always double, triple or quadruple the recipe and freeze the leftovers. #beef
1 cup plus 2 tbsp chicken stock or bone broth
1 pound grass fed ground beef
1 cup diced carrots
1 cup diced onions
1 cup diced celery
½ cup diced green pepper
½ cup diced red pepper
1 tablespoon minced garlic (or 1 teaspoon dried garlic)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
1 ½ teaspoon chili powder
4 ounces minced jalapenos (canned is fine; and sometimes I don’t use because of my kids)
1 can crushed tomatoes (28 oz.) or 2 cups fresh tomatoes
In a large non-stick pan, add 2 tablespoons of bone broth, “sweat” the carrots, onions, and celery for 4-5 minutes.
In a separate pan, brown the ground beef, this will save time. Then add ground beef to the cooked carrots, onions and celery.
Add chopped peppers, spices and canned tomatoes (jalapenos if you desire:)
Cover and let simmer for several hours for everything to be meld together.