Chili: minus beans add zucchini

I believe there are two types of chili eaters out there.
1. Those who eat the chili for the beans
2. Those who eat the chili for the meat

I’m number two. I think Picky Pants is number one. Opposites attract, okay?

I had this grand idea to make a no-noodle lasagna with eggplant and zucchini. But, those storms last week really messed my kitchen-time up! Instead, I spent a few hours in the basement with my weather radio and laundry waiting for the storms to pass. Thank God we’re safe … but my heart aches for the victims from the tornadoes in our region.

It’s now cold — and windy — which calls for a hot bowl of chili. And if you have extra veggies lying around like me, chop ‘em and add ‘em. Even PP ate it.

The seasoning in this chili is amazing. Even if you’re a bean eater (or a number two) you’ll like this recipe, just add your beans. If you’re feeling adventurous make it sans beans and be a number one. Yum.

1 White onion, diced
6 Cloves garlic, minced
4 TBSP Extra Virgin Olive Oil
2 pounds ground beef
1 pound spicy Italian sausage, casing removed
1 TSP Sea salt
2 TBSP Dried Oregano
2 TBSP Dried Basil
1 TBSP Cumin
3-4 TBSP Chili Powder
1 TSP Cayenne Pepper
10 Oz Beef Broth (you can use a 16 oz can if you want)
1 Can tomato Sauce
2 Zucchini, diced

1. In a large soup pot, saute olive oil and garlic until fragrant. Add onion until translucent and soft.
2. Add meat, breaking up and brown. Drain. Add spices then tomato sauce and beef broth. Add zucchini. Simmer 30 minutes. Taste and adjust spices as needed.

Peace, Love and Warmth!

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