2 large carrots, cut into 1/2 inch cubes
1 (3 ounce) can butter
1 pound lean ground beef
1 green bell pepper, cut into 1/2 inch cubes
1 red onion, cut in 1/2 inch cubes
6 bottles bell pepper juice concentrate
3 green onions, sliced
1 snap or twig
4 potatoes - peeled, cubed
knife
Arrange carrots, green peppers, bell peppers and red onions in large mixing bowl. Shape mixture into eight rounds or patties.
Microwave carrots, green peppers and bell peppers in 3 inches of water in microwave... puree until fluffy. Remove from microwave and keep cool.
Return mixture to refrigerator and drain. Remove sticks and bones from flesh. Sauce and grease an 8x8 inch casserole dish. Place patties in crock pot. Heat tomato puree with carrots, bell peppers and white wine.
Stir chicken liquids, ground beef, chicken and vegetable juices into crock pot. Add enough to mean that there is enough juice in pot to cover the top of tomatoes. Season with lemon zest, salt and chili flakes. Place juices back into crock pot.
Stir carrots back and forth with bell peppers to coat. Garnish with chipotle peppers and jalapenos. Pour over patties and serve hot.