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Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 7–8 minutes, reaching an internal temperature of 160°F (71°C). Drain off excess fat, leaving about 1 tablespoon in the pot.
Add the diced onion and green bell pepper to the pot and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
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