Hot & Spicy Chili

(Vegetarians can just add more veggies and beans to equal the meat portion)

 

 

In Large Soup Pot, medium heat:

2 pounds ground organic chuck or, ground chuck, browned and drained

Saute 5 minutes until soft:

2 TBS olive oil

3 medium onions, diced (about 2 cups)

1 medium Zucchini, diced (about 1 cup)

2 cloves garlic, minced

 

Add:

2 (28-oz) tomatoes, diced

2 (15-oz) dark red kidney beans

4 TBS. Chili Powder1 TBS Cumin

2-3 TBS of >Doc’s Reducer (or >More My Speed - up to 4-6 TBS or more)

1 1/2 tsp. Sea Salt

 

Serve with:

1 (8oz) shredded cheddar cheese

1 (8oz) cup of sour cream

Natural Tortilla Chips or Pita Triangles for garnish.

 

If chili is too thick, add water to achieve desired consistency.

Simmer for at least 1 hour.

Ladle into bowls and serve piping hot with cheese, sour cream and Blue or Yellow Corn Tortilla chips.

Or you may serve with Pita triangles.