1 ½ pounds ground beef
2 cups broccoli
1 cup beef broth
1 ½ cans (14.5-oz ea.) tomato with jalapeno
½ can (4.5-oz) green chile
½ medium red onion
3 medium celery stalks
1 tablespoon butter
2 teaspoons cumin
2 teaspoons chili powder
1 ½ teaspoons garlic
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon Italian seasoning
Chop your celery and red onions up to your size preference.
In a pan on high heat, brown your ground beef in 1 Tbsp. butter. Add salt and pepper to taste.
Start boiling some broccoli in a separate pan.
Once your ground beef starts sizzling, add half of your red onion.
Continue cooking your ground beef and mix the onion in so they can also caramelize.
In your slow cooker, put your celery, the rest of your onions, green chile, and 1 can of diced tomatoes with jalapeno.
Add all of your spices to the mixture and leave it alone.
Your ground beef should be ready at this point. Turn off the heat.
Look at that, the broccoli is ready too. You don’t want it to be tender, you still want it to have a nice crisp crunch to it.
Drain your broccoli and add it to the slow cooker.
Add your ground beef along with all of the fat to the slow cooker.
Mix it well, turn your slow cooker to high heat and let it cook for 20 minutes.
After 20 minutes, add the rest of your tomatoes and jalapenos, and add 1 cup of beef broth.
Cover and cook for an additional 3 hours.
You can serve it now (I was hungry!), but what I recommend is to leave the top off of the slowcooker and let it reduce until the sauce is less water. It drives much more flavor into the ingredients – and, well, makes it more chili like.
Top it with cheese, or eat it by itself.
4 servings, each coming out to: 466.25 Calories, 29.28g Fats, 9.33g Net Carbs, and 38.84g Protein.