2 lbs. lean ground beef (less than 7% fat)

1 can (28 oz) diced tomatoes, undrained and unsalted

1 jar (16 oz) salsa

1/2-1 cup water

2 cups low sodium beef broth

1 onion, chopped 

2-3 celery sticks, chopped

1 medium green pepper, chopped

4-6 cloves garlic, minced

1 tbsp chili powder

1 tbsp dried basil

1 tps onion powder

1 tps garlic powder 

1 tps of oregano

1 tps pink himalayan sea salt 

1 tps pepper

Optional: cayenne pepper, to taste


  1. In a nonstick pan, brown the ground beef and add half of the minced garlic. (To get rid of any excess fat, put cooked meat into a colander and rinse it with hot water.)

  2. Cooking on stove: Add the onion, pepper and garlic to the beef in the frying and cook for 7-10 minutes on medium heat. Then, in a large pot add tomatoes, celery, low sodium broth and water. Add chili powder, basil, onion powder, garlic powder, oregano, salt and pepper, and simmer slowly until liquid is reduced. Longer cooking will increase the flavor. Add as little water as needed to prevent burning. Serve with chopped green onion or tomato garnish. 

Alternate Cooking Option- in Crock-Pot: Add beef, onions, peppers, tomatoes, celery, low sodium broth, salsa, water, garlic and spices, then cook on low for 6-9 hours. Longer cooking will increase the flavor. 

This is a great recipe to make freeze for leftovers! 

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