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I've been making this dish on the regular. It's a little different from my usual slow-cooker chilli, and is great on rice, on a tortilla, or with tortilla chips.

Ingredients

• 2.5 lbs extra lean ground beef
• 1 cup minced onion¹
• 1 cup diced red bell peppers
• 3 cloves garlic, minced
• 1/4 cup minced cilantro
• 1 small tomato, diced
• 8 oz. can tomato sauce
• 1/4 cup alcaparrado, manzanilla olives, pimientos, capers, or green olives (I've been using castelvetrano—I love the colour, and they have a mild taste)
• 1.5 tsp ground cumin
• 1/4 tsp garlic powder
• 2 bay leaves
• salt and pep to taste, just like every other recipe in the universe

Instructions (this is how I do it: for the instructions as given, check the link)

1. Brown the meat in dutch oven over medium-high heat
2. Drain the meat (or not?), add onions, garlic, and bell peppers and cook another 3-4 minutes
3. Add tomato, cilantro, tomato sauce, 1.25 cups water, olives (plus some brine from the jar), then the spices
4. Put dutch oven in 350°F oven for 1-1.5 hours (I usually take out and stir after an hour, then give it another half hour or so)
5. Once it's ready, taste and add salt/pep/more spices as desired
6. Discard bay leaves and serve
7. Makes about 5-6 250g servings