I call this my Ultimate Chili because it is loaded with ALL the goods.  And call me crazy, but I don’t think it needs any toppings (but feel free to top it as you wish!  Avocado, green onions, cheese, sour cream, etc.).  It is also completely customizable – if you want to make it vegetarian/vegan, leave out the beef and replace the bone broth with vegetable broth.  If you want to make it Whole30/Paleo compliant, leave out the beans.  And if you want to go all in, make it exactly like so:

The Ultimate CFCP Chili

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. ground beef
  • 4 cloves of garlic, minced
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 jalapeno, finely diced
  • 1 zucchini, diced
  • 3 large carrots, diced
  • 3 stalks of celery, chopped
  • 15 oz. can of pinto beans, drained and rinsed
  • 15 oz. can of kidney beans, drained and rinsed
  • 15 oz. can of black beans, drained and rinsed
  • 15 oz. can of diced tomatoes
  • 15 oz. can of tomato sauce
  • 3-4 cups of beef bone broth
  • 1 tsp salt
  • 1 tsp oregano
  • 1 TBSP cumin
  • 3 TBSP chili powder

Directions

Heat a pan over medium heat.  Add ground beef, garlic, and onion, and cook until the beef is browned.  Drain and add to crock pot, along with bell peppers, jalapeno, zucchini, carrots, celery, beans, diced tomatoes, tomato sauce, bone broth, and seasonings. Mix well, cover, and cook on low for 7-8 hours or high for 4 hours.

Note: this chili freezes well!

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