Add your butter or cooking oil to a stock pot, then add your onions, green peppers and poblano peppers and garlic to the pot and sauté until golden brown and soft.

Add your ground beef and cook all the way through, breaking the meat up into a crumble as it cooks. Mom does not drain the beef, she lets it cook with all the meat drippings, then skims the fat off the top at the end. You can drain it if you wish.

When the meat is cooked, add your garlic salt, black pepper, paprika, cinnamon, chili powder, Italian seasoning, dried chili flake and sugar and sauté for a minute or two with the meat and the veggies. Taste and add some salt if needed or more of any of the seasonings if needed.

Add the cans of tomatoes with the juice from the cans (do not drain). Give this all a good stir and bring to a simmer. Turn the heat down to low, cover and cook 2 to 3 hours. Stir this occasionally. If you want to make this in a crock pot, you can follow all the steps above and allow it to cook low and slow in the crock pot for 6 to 8 hours.

While this cooks you can also use a ground meat chopper to break up the tomatoes more as they cook. They usually break down fairly easily on their own with a few chunks left.

When this is done cooking you can eat right away if you want. You can skim some of the fat off the top with a ladle. The liquid will absorb into the meat mixture once it is removed from the heat and thicken.

You can also make this a day ahead of time and let this sit covered in the fridge overnight, it will thicken up and the fat will rise to the top and you can take as much of it off as you want when it is slightly solid from being cold and then reheat this all and serve.

You can also add a can of kidney beans or black beans if you want when you add the tomatoes. Mom does not drain the kidney beans but she slightly drains and rinses the black beans.

Freezes well.