Chili 2.0

• active time: 30 minutes
• total time: 8.5-9 hours

Ingredients

3 tbs butter

2 medium yellow onions, diced

2 Red Mini Sweet Peppers, diced seeds in

2 Yellow Mini Sweet Peppers, diced seeds in

2 Orange Mini Sweet Peppers, diced seeds in

8 garlic cloves, finely chopped

1/4 cup dark chili powder

1 tbsp ground cumin

3 pounds lean grass-fed beef

1.5 tsp kosher salt

1 (28 oz) can diced tomatoes

1 (14 oz) can tomato sauce

1 (15 oz) dark kidney beans, drained and rinsed

1 (15 oz) light kidney beans, drained and rinsed

1 (15 oz) white kidney beans, drained and rinsed

1 (7 oz) chipotle in adobe, diced seeds in

Directions

Heat butter in a large frying pan over medium heat until shimmering. Add the onions and mini sweet peppers, season with salt, and cook stirring occasionally until softened (about 8 minutes).

Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant (about 1 minute).

Add the ground beef and cook breaking the meat into small pieces until beef is no longer pink (about 7 minutes)

Transfer the mixture to the slow cooker add the diced tomatoes and their juices, tomato sauce, and beans. Stir to combine. Cover and cook on low until the chili thickens and the flavors meld (about 8 hours). You might want to take the lid off for the last hour to evaporate faster.