Dice onion into small pieces, not minced, but put aside

Deseed orange and red peppers and dice a little larger than the onion, and add to onion

Slice 2 jalapeños ¼ inch thick about halfway up the jalapeño from the bottom (not the stem end) and deposit those with the rest of the veggies.

The rest of the Jalapeño is a lot of seed so you're gonna slice the top off, deseed the rest and chop that into medium chunks and add to the veggies.

Keep one jalapeño in reserve to make spicier.

I weighed the veggies and came out to 1.7lbs, my friend measures this recipe with his heart and I need a recipe, so I'm sure y'all will find this useful too.

Turn the stove on medium low (gas stove-electric you might need medium-high) and preheat for 5 min

Drizzle olive oil on bottom.

Dump all veggies in - they should sizzle! Give it a stir!

Add 2 lbs ground meat to the veggies, break it up and let it cook

Add the garlic and put lid on dutch oven

Stir occasionally and put the lid on whenever not stirring.

When meat is half cooked, marbled pink and brown, switch to low heat.

Add the tomato paste.

Add 1! can undrained crushed peeled tomatoes.

Add the undrained rotel tomatoes and give it a stir.

Add half the seasoning packet and stir thoroughly, then add the rest of the packet and stir again.

Add the whole jar of salsa verde

Add the can of undrained dark red kidney beans

Stir thoroughly

If you have enough room in pan add an undrained can of red or black beans.

If you still have room add that second can of undrained crushed peeled tomatoes to the pan

Stir thoroughly.

Put lid on pan, but skew it so its vented a little,.

Now this part is up to you, Simmer on low, vented, stirring occasionally for 30-60 minutes. Eat when you can't wait any longer.

Garnish with whatever you want, sour cream, chives, cheese, crackers or chips of choice and enjoy