Thursday, October 13, 2011

No Bean Spicy Chili

I love chili.  I probably have a million chili recipes.  I especially love them in fall when the weather starting to cool down.  Growing up as a kid, my mom made a huge pot of chili every Halloween.  I still carry on that tradition to this day (Hint: look for another chili recipe at the end of the month!)  This is my traditional chile recipe with a little extra spice and some added zucchini.  I have perfected the combination of flavors over the years and this one happens to be my favorite.  However, if you don't like spice, please substitute regular tomato sauce for the El Pato tomato sauce used in this recipe.  That should help tone it down a bit.

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
2tsp cumin
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!

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