You don't have to make it this hot, but it sure is good that way :)
|1||T||coconut oil (See my review of Tropical Traditions Brand Coconut Oil in the product reviews section)|
|2||lb||beyond organic ground beef (regular grind or larger chili grind is great too)|
|2||onions, small (Minced)|
|1||ct||chopped tomatos, pomi brand (They come in one of those little boxes not a can!)|
|1||t||sea salt (Or More/Less to taste)|
|1||T||agave nectar (Optional)|
|2||T||vinegar (white or cider)|
|3||T||chili powder (choose your favorite dark chili powder)|
|2||small zucchini squash (quartered then thinly sliced - seeds removed if necessary)|
|2||T||dave's gourmet ghost pepper hot sauce (or to taste, or use something milder - this may hurt you.)|
|1||t||black pepper, fresh (or more or less to taste. I like pepper.)|
|2||T||cocoa powder (unsweetened high grade you know the drill!)|
Heat the coconut oil in a heavy skillet (medium high), thoroughly brown the ground grassfed beef. Drain it if you want, but I leave it as it is - add all ingredients to your large crock pot and set for low for 8hrs or high for 4 hours. Stir at least once, but no more than 3 times. Serve over steamed cauliflower to keep it Primal / Paleo and prepare to cry a little. Please adjust the spices to your taste, this is the stripped down version that's great for weekdays. This chili keeps well in the refrigerator or freezer - sometimes I will reheat a portion on the stove and add in an additional vegetable at that time (broccoli, small chopped pieces of butternut squash, etc). Be creative and make it yours.
Pinhead is here to remind you that GiryaGirl's Adrienne Harvey is a big nerd, pyrex storage containers are best for this sort of thing, and that this chili is "Angels to some, demons to others" hot.