What you'll need:
3 pound of grass fed ground beef
2 tablespoons lard or coconut oil
2 zucchini chopped
5 carrots chopped
3 medium onions peeled and minced
6 cloves of garlic peeled and minced
1 small jar of tomato paste
1-2 tablespoons of ground cumin
1/2 - 1 teaspoons red pepper flakes
1/4-1/2 cup chili powder
1 (28-ounce) can of tomato puree
1 (28-ounce) can of fire roasted diced tomatoes
3 tablespoon soy sauce
1 tablespoon dried oregano
2-4 tablespoons minced chipotle chile in adobo sauce
raw shredded cheddar cheese
cut up dill pickles (to cool things off)
What to do:
In a large soup pot saute onions in 1 tablespoon lard until translucent, then add onions and saute until fragrant (about 30 seconds). Add tomato paste, cumin, salt, red pepper flakes, chilies, oregano, soy sauce and chili powder. Stir. Add tomato puree and diced tomatoes
In a large skillet saute beef in 1 tablespoon lard, in batches, until brown. Adding each batch, as it browns, to the soup pot of tomato mixture.
In a small pot boil 1/2 cup water. Boil carrots for 2 minutes, then add zucchini and boil for 2 more minutes.
Add veggies to chili, stir and enjoy.
If your children will avoid eating the zucchini, then boil it separate, then puree in the food processor and hide it in the chili.
Be in health.
The Queen's Guide provides tips for women about: