- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, chopped
- 2 pounds ground beef
- 1 pound bulk Italian sausage
- 2 (15 ounce) cans diced tomatoes
- 1 (6 ounce) can tomato paste
- 2 zucchini, diced
- 4 carrots, peeled and diced
- 2 red bell peppers, seeded and chopped
- 3 stalks celery, chopped
- 1 green chile pepper, seeded and chopped
- 2 tablespoons chili powder
- 4 teaspoons beef bone broth powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried oregano
- 2 teaspoons hot sauce
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- Heat olive oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in ground beef and sausage; cook until browned and crumbly, 5 to 7 minutes. Transfer mixture to a slow cooker.
- Stir diced tomatoes, tomato paste, zucchini, carrots, red bell peppers, celery, green chile pepper, chili powder, broth powder, Worcestershire sauce, oregano, hot sauce, paprika, cumin, basil, salt, black pepper, and cayenne pepper into the slow cooker. Cook on Low until vegetables are tender, 6 to 8 hours.
08/04/2019
recipepes.com
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