In a large frying pan (perhaps 2), spray with olive oil then brown & drain ground beef in a colander. Let cool down.

Next, brown & drain London broil – browned & drained in a colander. Don't kill it; just a surface browning. Let cool down.

Mix all meat with

2 cans whole skinned tomatoes – crushed 1 28 oz can Bush’s vegetarian baked beans 5 jalapeno peppers – thinly crosscut sliced 1 to 1 1/2 each sweet peppers – green, yellow, red 1”x1/2” 2 large onions, quartered & sliced thick 1/4 small jar cumin 2 packets Williams Original Chili Seasoning (1 if weak persons present) Dollop or two of white or apple cider vinegar

The whole thing into 6-quart crock pot (It should just make it), cover & execute. 1/2 hour on high – then 10 hours on low. Timing is perfect from just before candle lighting until home from Shul on Shabbat.

Watch out for overflow – keep ladle handy.