Ingredients:

  • 0.9 kg (2 lbs) ground chuck (80/20 lean to fat ratio)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 large bell peppers (mix of green, red, and yellow)
  • 794g (28 oz) crushed tomatoes
  • 425g (15 oz) tomato sauce
  • 946ml (4 cups) low sodium beef broth
  • 2 tbsp brown sugar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 cups cooked long grain white rice
  • 1 tbsp fresh parsley

Instructions:

  1. Place your 0.9 kg (2 lbs) of ground chuck in a large skillet over medium high heat. Cook for 5-7 minutes until the meat is deeply browned and no longer pink.
  2. Add the finely diced yellow onion to the skillet with the beef during the last 3 minutes of browning. Sauté until the onions are translucent and slightly softened.
  3. Toss in the 3 cloves of minced garlic and stir constantly for about 60 seconds. Cook only until the garlic becomes fragrant and turns a pale golden color.
  4. Drain the excess grease from the skillet and transfer the beef and onion mixture into your 6 quart slow cooker. Spread the mixture evenly across the bottom of the pot.
  5. Add the chopped bell peppers, crushed tomatoes, tomato sauce, and beef broth. Stir the ingredients gently to ensure the beef is fully integrated with the liquids.
  6. Sprinkle in the 2 tbsp of brown sugar, dried oregano, dried basil, salt, and black pepper. Mix thoroughly until the sugar and herbs are evenly distributed throughout the pot.
  7. Cover the crock pot with the lid and set the temperature to Low. Cook for 6 hours until the peppers are completely tender and the broth has thickened slightly.
  8. About 10 minutes before serving, stir in the 2 cups of cooked long grain white rice. Heat through until the rice is warm and has absorbed some of the savory broth.
  9. Taste the soup and add a pinch more salt or pepper if needed. Garnish each bowl with a sprinkle of fresh chopped parsley for a bright finish.