This is very much a dump and go kind of recipe. It has great flavor but none of the high carb and inflammatory ingredients that traditional Chili has. This is a sweeter chili and not a spicy chili. Let’s get started….
I dump everything in the stock pot. I cook for about an hour or until the peppers and onions are tender. Because I have a picky husband who doesn’t like chunky veggies, I then take my emulsion blender and grind all the big chunks into more of a puree.
Dump the ground beef into the pot and cook for another 1/2 hour. If you chose to use the brown sugar substitute, you would add the same time as you would the beef. Be sure to stir regularly so the sugars do not burn on the bottom of the pot.
Top with your sour cream and shredded cheddar cheese.