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.
  • Kaliax@lemmy.sdf.org
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    1 year ago

    Is that Tapatío on the sour cream? I’m hoping I can recognize it by sight in the wild… ,)