Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 1 tbsp avocado oil
  • 1 medium yellow onion, finely diced
  • 1 large green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 28 oz crushed tomatoes (no sugar added)
  • 2 tbsp tomato paste
  • 1 cup beef bone broth
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Heat oil in a skillet over medium-high heat.
  2. Add the ground beef, breaking it apart with a spoon, and cook until the meat is a deep brown and no longer pink.
  3. Stir in the diced onions and bell peppers; sauté for 5 minutes until the onions are translucent.
  4. Add the minced garlic and jalapeño, cooking for 60 seconds until fragrant.
  5. Stir in the chili powder, cumin, and smoked paprika, toasting the spices in the beef fat for 1 minute.
  6. Transfer the meat and vegetable mixture into the slow cooker.
  7. Stir in the crushed tomatoes, tomato paste, beef bone broth, salt, pepper, and cayenne.
  8. Cover and cook on Low for 8 hours or High for 4 hours.