One of my favorite versions of chili is with added cocoa. But lately since I haven’t been able to have tomatoes I have been wanting to experiment with using pumpkin instead.
- 2 tbsp coconut oil (I like the taste of virgin oil here)
- 1 large red onion, diced into chunks
- 3 teaspoon garlic (4 or 5 cloves)
- 2 lbs ground beef (I like to add 2 “icecubes” of defrosted liver I grind up myself)
- 2 tbsp chili powder
- 2 tbsp cumin
- 1 1/2 tbsp 100% cocoa powder
- 1 tsp all spice
- 1 tsp salt (I use Himalayan salt)
- 1 tsp dried oregano (crushed up)
- 3/4 cup pumpkin puree (replacing tomato paste)
- 2 zucchini, chopped up into cubes (replacing chopped tomatoes)
- 2 cups homemade broth (beef tastes best but chicken works too)
- 1 cup filtered water
- Melt Coconut Oil in stock pot or dutch oven.
- Throw in onions and cook until they do that translucent thing (5-8 min)
- Add garlic, stirring for about 30 sec
- Add the ground beef, cook until there is no pink left
- In a small bowl add all your spices and mix them together well (you can make this in bulk to always have on hand to make this yummy chili)
- Once beef is cooked add your spice mix and stir until all the beef and onions are coated.
- Add pumpkin puree, broth and water
- Stir until everything is mixed together
- Place lid on top and let it simmer for 2 hours or more.
- 30 min before serving if you may feel like you want to reduce it down a bit (if it’s too liquidy) If so, just remove lid turn the heat up slightly and let the water/steam escape to make it a thicker chili.