Pop's Chili (But Better!)
2 pounds Ground Beef
2 Yellow Peppers, cubed
2 Orange Peppers, cubed
3 large cans (28 ounces each) Tomato Sauce
1 small can (6 ounces) Tomato Paste
1-2 cans (15 ounces each) of Black or Kidney Beans, drained
Jasmine brown rice (or rice of choice)
A pinch of sugar
Choice of seasonings
Shredded cheese of choice
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Add your sauce, beans, and half the can of tomato paste into a crockpot and turn on high.
Add seasonings to taste and cover.
In a medium sauce pan heat add your infused oil and cook the peppers until slightly soft (remember they will cook in sauce also).
Add the peppers into sauce, plus the sugar and cover on high.
Add the ground beef to the saucepan, adding extra oil if needed. extra if needed. Season the meat with salt and pepper and cook until browned.
Without straining, add the meat to the sauce and mix in well.
Cook on low heat for 4 hours or high heat for 2 hours.
For the rice, cook as you normally would and then stir in magical butter when done.
After rice is plated take finished chili, add it onto rice and top with shredded cheese and enjoy! You can also use Infused butter to butter some bread or rolls to dunk in the chili sauce!
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