Heat up your cast-iron pan to medium-low and throw your blob of butter into it. When it’s nice and sizzly go ahead and toss in your diced onions and peppers. Stir them around occasionally until the onions are translucent (that’s the clear one, right? I always get them mixed up) and the peppers are soft. Toss in the chopped up garlic and stir for another minute.
Add ground beef to pan and cook it until it’s browned and cozy with the onion party.
Meanwhile, get out your big stock pot and put in all the rest of the ingredients and get them simmering. Add the meat and onion mixture. It doesn’t actually really matter how it all comes together – just make sure the ingredients all get cozy and stay simmering for a while until they’re nicely melded. I like to simmer it all for a few hours before serving, if possible. It’s also even better as leftovers!
Serve with a salad on the side, and your choice of garnish. I love diced avocado, grated cheese, a blob of sour cream, and crumbled organic corn chips.
Adapt as you see fit, and make as much as your pot will hold. You’ll be fighting over the leftovers.