|A big bowl full of health and comfort!|
1lb 15% fat, 100% grass fed ground beef
1 yellow onion, diced
1 green bell pepper, diced
1 can fire roasted diced tomatoes
1 can El Pato tomato sauce (plus a little more regular tomato sauce if needed)
1-2 zucchini, chopped
2-3tbs chile powder
2tbs fresh basil
1 bay leaf
1tbs minced garlic (plus garlic powder to taste at the end)
1 handful chopped cilantro
1. Cook the beef, onion and peppers in a stock pot over medium high until beef is browned and onions are translucent. Add garlic and cook a bit more. Drain fat.
2. Add diced tomatoes with their juice, El Pato tomato sauce, zucchini, spices, and bay leaf. Add a bit of regular tomato sauce if the chili is too thick for your liking (remember that the zucchini will let out some water while it cooks).
3. Let the pot simmer with the lid on for 45 minutes to an hour to let the flavors blend. Taste and season as needed. Toss some cilantro in at the end and more for serving!