Even though this recipe is being posted at the end of the winter, it's definitely worth making. Tastebuds know no time of year. Even though it is a bean-free chili, the absence is hardly noticed. I used canned tomatoes from my sweet grandma, but I am sure store-bought ones will work just the same.
1.5 lbs ground beef
1 pound beef sirloin, cut into cubes
1 jar canned tomatoes
1 small can tomato paste
1/2 cup vegetable broth
1 large green pepper
2 jalepenos
5 mini sweet peppers (yellow, orange, red)
6 stalks celery, including top leaves
1/2 large sweet onion
6 large carrots, peeled
1 tsp dill
1 Tbsp garlic powder or fresh garlic
1/2 tsp red pepper flakes
1 tsp curry powder (optional)
1 tsp black pepper, ground
add salt to taste
Chop all of the vegetables into bite size pieces, or as desired. Put the veggies into the slow cooker, add the tomatoes, tomato paste, spices, and broth. Add the beef cubes and crumble the ground beef with your fingers as you add that to the pot. Take a spoon, or your hands, and mix the ingredients together. Set slow cooker on low for about eight hours.
I always add salt to my food after being cooked, so that the Celtic Sea Salt that I do use retains all of it's nutrients.
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