This is one of my husbands favorite dishes and is a new twist on traditional chili recipes out there. It has a little bit of extra spice, but in all the right places ( not too spicy – not too mild – just right!) If you like your chili reaaaaallly spicy, I recommend pumping up the cayenne pepper a notch, or subtract it if you are a mild chili kind of person. This recipe’s ingredients are based off of making a double-batch and having plenty left over for the week. Please feel free to substitute the ground beef for venison or chicken if you want. Enjoy!
Cook Time : around 1 hour
- 2 lbs of ground beef
- 1 cup of chopped onion
- 2 bell peppers chopped
- 1 1/2 cups of zucchini chopped
- 1 tablespoon of minced garlic
- 2 cans of organic stewed tomatoes ( do not drain)
- 1 small can of organic tomato paste
- 1/2 cup of coconut milk
- 2-3 cups of water ( depending on how thick you like your chili)
INGREDIENTS FOR CURRY CHILI SEASONING
- 2.5 tablespoons of Chili Powder
- 1 tsp of salt
- 1 tsp of pepper
- 1/2 tsp of cayenne pepper
- 1/2 tsp of ground yellow mustard
- 1/2 tablespoon of curry powder
- 1/2 tsp of oregano
- 1 tsp of parsley
- 1/2 tsp of garlic powder
- Take a large stock pot and add 1 tablespoon of olive oil. Brown your ground beed until cooked thoroughly. Drain half of excess fat if there is any. Add onion, garlic, peppers, and zucchini. Cook for 10 minutes or until tender.
- Add your two cans of stewed tomatoes ( with liquid) and tomato paste – Stir until paste has smoothed out into the dish. Add coconut milk and stir. Depending on how thick or thin you would like your chili determines how much water your should add ( I like mine really thick, so I usually add 2 cups instead of 3).
- Finally, add all of your spices and seasonings. Cover and simmer for 40 + minutes to let the flavors meld together, stirring occasionally ( the longer it cooks, the better the chili). Serve when ready and add avocado if you desire.