A delicious comfort food dish with endless variations of flavor. For this dish, I had some leftover tortilla chips and salsa from take out that I put to use as well as and other ingredients I needed to use up.

🌶️Ingredients:
-1 lbs 93% lean ground beef
-1 can red kidney beans, drained/rinsed
-1 can garbanzo beans, drained/rinsed
-1 banana pepper ripe, diced
-1 jalapeño pepper, diced
-3 garlic cloves, minced
-3/4 white onion, diced
-1 heirloom tomato, diced
-8oz tomato sauce
-1/2 cup salsa
-2 tbsp tomato paste
-1/4 cup red wine blend
-1/2 cup water
-1 tbsp olive oil

Spices:
-3 tsp chili power
-1 1/2 tsp paprika
-1 1/2 tsp oregano
-1 tsp cumin
-1/4 tsp cinnamon
-salt+pepper to taste

Options for toppings:
-Cheddar cheese or parm cheese. I had parm!
-Tortilla chips
-Cilantro
-Lime
-Sour cream
-Avocado

🌶️Directions:
-Prep ingredients!
-Use a medium to large pan on medium heat, add olive oil. Once heated, cook onions for 3-4 minutes. Next, add garlic and both peppers, cook for 1 minute.
-Add your ground meat and begin to break up well. Cook for 4-5 minutes and then add tomato paste and cook for another minute.
-Pour meat and veggie mixture into your crock pot. Add tomato, both beans, salsa, wine, spices, water and tomato sauce. Give it a mix!
-Cook on high for 4 hours, stir 2-3 times throughout. Serve hot with tortilla chips and top with whatever toppings you enjoy!

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