Ingredients

• 2 tablespoons bacon grease (or coconut oil)
• 1 small yellow onion, diced
• 2 garlic cloves (small in size), finely diced
• 1 pound grass-fed beef
• 2 tablespoons chili powder
• 1 1/2 tablespoons paprika
• 1 tablespoons cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• 1 zucchini, diced
• 2 carrots, peeled and diced
• 1 small sweet potato, peeled and diced
• 1 – 28 ounce can crushed tomatoes
• 1/2 cup low sodium chicken broth
• 1/3 cup chopped cilantro
• 1 avocado, diced (optional)

Instructions

1. Place a large pot over medium-high heat and add oil to heat.
2. Add diced onions and garlic and saute for 2-3 minutes or until onion is translucent.
3. Add beef and break up until it crumbles.  Cook beef until no longer pink. 
4. Add chili powder, paprika, cumin, oregano, sea salt, cayenne pepper, zucchini, carrot, sweet potato, crushed tomatoes and chicken broth and stir to combine.
5. Reduce heat to low and simmer for about 45 minutes (or longer) until the vegetables are tender.
6. Stir in cilantro just before serving.  Serve with diced avocado on top, if you like.

Enjoy, Benny!