This is the second part of my deconstructed Hawaiian pizza bread sticks and chili! This chili was so good I was eating it all weekend! What a great way to save the leftovers in the refrigerator from going bad and having to be thrown out. I must say, chilies and soups are wonderful edible garbage disposals, so to speak.
Anyways, one of the other reasons I love this recipe is that it's one of those "dump everything into one pot and cook" kind of dishes...meaning not a complicated cooking process and not a lot of clean-up afterwards!
It's also a good recipe in which to "hide" veggies or other nutritious foods for the sake of the picky eaters in your household, a.k.a. my hubby! Even though he could see some of the ingredients and asked me about them, he kept right on eating the chili because it's so good!
Here it is!:
- 1 lb organic ground beef
- 1 1/2 onions, diced finely
- 2 tbsp bacon fat
- 1 zucchini, grated
- 3 carrots, grated
- 1/4 of a fresh pineapple, diced finely
- 1 cup frozen spinach
- 1 can organic diced tomatoes
- 1 tbsp garlic powder
- 1 chipotle pepper, deveined and deseeded, diced
- 2 tsp honey
- 1 can organic tomato paste
- salt and pepper to taste
- 1 tbsp basil
- 1 tsp oregano
- 1/4 cup coconut flour
- enough water to cover the mixture
- Saute the onions in the bacon fat in a heavy bottomed pot over medium high heat until translucent.
- Crumble the ground beef into the onions and break it up further with a spoon. Cook until the fat starts to render and the moisture is gone.
- Add the rest of the ingredients and enough water to cover the mixture.
- Bring to a boil and simmer on low heat for at least 1 hour.
- Serve with the pizza crust bread sticks! Enjoy!