Chili

 This is a good all purpose chili. It needs fatty toppings to balance the acid from the tomatoes. I like sliced avocado, sour cream, and cheddar cheese on mine.  This recipe makes enough for 3 or 4 adults to have dinner tonight and lunches the next day. 

NOTE to self for future experiment: Add 1 tsp unsweetened cocoa powder. Omit crushed tomatoes. Add 2 Tbsp tomato paste. Add 32 oz beef broth.. 

1 medium onion, chopped OR 3 Tbsp minced dehydrated onion flakes

2 small to medium zucchini, chopped, with skin

1 bell pepper, chopped

1 Tbsp avocado oil

2 lbs ground beef

1/2 tsp salt

1/8 tsp black pepper
2 teaspoons garlic powder, OR 3 tsp minced fresh garlic

1 can, 28 oz, crushed tomatoes
2 Tablespoons chili powder
1 Tablespoon cumin
1 tsp or 1 cube chicken bouillon 

1/4 teaspoon black pepper
pinch cayenne pepper

2 tsp allulose or monkfruit

Saute the fresh vegetables & garlic in the avocado oil for a minute or two. 

Add the ground beef. Season with 1/2 tsp salt and 1/8 tsp pepper. Mix the meat and vegetables together and cook over medium heat until the beef is done, breaking it up and stirring periodically. If using high fat ground beef, ladle out some of the fat. 

Add the crushed tomatoes, garlic powder (or fresh garlic if it wasn't added earlier), chili powder, cumin, bouillon, 1/4 tsp black pepper, cayenne, and allulose. Stir well. Cover and simmer 30 minutes, stirring occasionally.  Test for spices. Add additional spices as needed. Serve hot.