1½ pounds ground beef
2 cloves garlic, chopped
2 tablespoons (30 ml) oil
1½ cups onion, diced, about 1 large onion
½ cup chopped celery, about 1 stalk
1½ cups carrots,peeled and diced, about 4 medium carrots
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
¼ teaspoon cayenne pepper (optional)
4 cups zucchinis, diced, about 2-3 medium zucchinis
1 15-ounce can tomato puree or tomato sauce
1 15-ounce can diced tomatoes
- In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.
- Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
- Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
- Check on the amazing mixture every so often and stir. Serve immediately.
This is a very thick chili recipe. Add up to 1 cup of additional liquid (tomato sauce or water) to thin out the sauce if you prefer.
Original Recipes visit: All Meat Veggie Chili (Paleo) @ laurafuentes.com