Ingredients
- 1 Tbsp coconut oil or pure beef tallow (such as Fatworks Pure Tallow)
- 2 cups chopped yellow onion (about 1 large onion)
- 1 medium green bell pepper, diced
- 6 cloves garlic, minced
- 1 ½ pounds grass-fed ground beef or bison
- 1 28-oz can diced tomatoes
- ½ 6-oz. can tomato paste
- 1 14-oz. can pumpkin puree
- ½ – 1 cup chicken broth or water (homemade or store-bought)
- 2 ½ tsp. dried oregano
- 2 Tbsp. chili powder
- 1 tsp. ground cinnamon
- 1 1/2 tsp. ground cumin
- 1 tsp. sea salt
- 1/4 tsp black pepper
Directions
- Heat a large pot or Dutch oven over medium-high heat. Add oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.
- Add the garlic and cook an additional 30 seconds or until fragrant.
- Add the ground beef. Use a spatula or large spoon to break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.
- Transfer meat mixture to the slow cooker.
- Add remaining ingredients and stir.
- Set heat to LOW and cook for 6-7 hours. Serve with desired toppings.
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Acv seems good. I’ve never had black vinegar. Can you try to describe the favor, please?
Hm, Aldi brands are touch and go; maybe. I’m wondering if there is specific type that may be better.
This sounds absolutely fabulous (and the show is too). I’ll be trying this.
It’s very good, not as strong of a pumpkin flavor as I would have liked. I would add a bit more next time I make it.
What show are you talking about?
I’m wondering if fresh pumpkin may make a difference? We’ll experiment and see. Plenty of time for chili season experiments. The show is a British sitcom, Absolutely Fabulous