"This chili is great on cold days and as a side to hot dogs on hot days."
1 lb. Slanker 100% grass-fed beef (or buffalo) chili meat or ground beef (or buffalo)
1 medium onion--diced
1 medium red bell pepper--diced
2 carrots--cubed (optional)
28 oz. can diced tomatoes
28 oz. can crushed tomatoes
6 oz. can tomato paste
1/4 tsp. Real Salt Kosher salt
3 Tbs. chili powder
In skillet over medium-low heat, lightly brown the ground beef. Don't completely cook the beef--just lightly brown it to release some fat for use in sauteing the vegetables. Remove beef to 4-quart pot.
Reheat skillet to medium high heat; add onion and red pepper to skillet. Cook until onion is translucent, stirring frequently. Add to beef in pot.
Turn pot to medium heat, add tomatoes and tomato paste; stir. Fill tomato paste can 2/3 with water and stir, using a knife to dissolve the remaining paste on the side of the can and add to the pot.
Add chili powder one tablespoon at a time, stirring each one into the pot when added.
Add carrots (optional) to the pot. Once the chili starts to boil, reduce heat to low and stir. Simmer for 3 hours, stirring occasionally. The chili should just barely bubble, not boil. Or cook low and slow in a crock pot for several hours.