Chop the celery and red onions up to your size preference. I like to slice my onions length wise so they don't disintegrate in the slow cooker.

In a pan on high heat, brown the ground beef in butter. Add salt and pepper to taste.

In a separate pan, cook the broccoli in boiling water.

Once the ground beef starts sizzling, add half of your red onion.

Continue cooking your ground beef and mix the onion in so they can caramelize.

In your slow cooker, put the celery, the remaining onions, the green chile, and 2/3 of the diced tomatoes with jalapeno.

Add all of your spices to the mixture and leave it alone.

Drain the broccoli and add it to the slow cooker. Then add the ground beef along with all of the fat to the slow cooker.

Mix it well, turn your slow cooker to high heat and let it cook for 20 minutes. After 20 minutes add the remaining tomatoes and jalapenos, then add beef broth.

Cover and cook for an additional 3 hours. You can serve it after 3 hours, but what I recommend is to leave the top off of the slowcooker and let it reduce until the sauce is less watery. It drives much more flavor into the ingredient and, well, makes it more chili like (the top picture on post is what it looks like after reduction).

Serve it with a little cheese and/or sour cream on top, if desired, or eat it just by itself.