Ingredients:

  • 2 lbs ground beef (80/20 ground chuck)
  • 1 lb spicy pork sausage (sugar-free/Paleo)
  • 1 large yellow onion (250g), diced
  • 3 cloves garlic, minced
  • 2 green bell peppers (300g), large dice
  • 2 stalks celery, finely sliced
  • 28 oz fire-roasted diced tomatoes
  • 6 oz tomato paste
  • 0.5 cup beef bone broth
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 1 tbsp apple cider vinegar

Instructions:

  1. Set your skillet over medium high heat. Add the 2 lbs of ground beef and 1 lb of spicy pork sausage. Use your spoon to break it apart, but then leave it alone for 3 minutes. You want to hear that aggressive sizzle. Once the bottom is deeply browned and almost crispy, toss it around and finish cooking until no pink remains. Drain most of the excess fat, but leave about a tablespoon in the pan.
  2. Add your diced onion, bell peppers, and celery to the same skillet. Sauté for 5 minutes until the onions are translucent and the peppers soften. Now, clear a small spot in the middle of the pan. Drop in your garlic and the 6 oz of tomato paste. Stir it into the veggies for 2 minutes. This 'blooms' the paste and garlic, removing the raw metallic taste from the tomato.
  3. Transfer your meat and veggie mixture into the slow cooker.
  4. Pour in the 28 oz of fire roasted tomatoes (with juice!), the 0.5 cup of bone broth, and all your dry spices (chili powder, cumin, smoked paprika, and cayenne). Stir everything thoroughly until the spices are evenly distributed and the mixture looks uniform.
  5. Cover and cook on Low for 6 hours or High for 3 to 4 hours. You’ll know it’s done when the house smells like a Texas smokehouse and the liquid has thickened into a rich sauce.
  6. Ten minutes before serving, stir in the 1 tbsp of apple cider vinegar. Taste it — you’ll notice the flavors suddenly 'pop' and become more distinct.