Hot & Spicy Chili

1. In a Large Soup Pot on medium heat:

2 pounds ground organic chuck or, ground chuck, browned and drained (For Vegetarian: just add more veggies and beans to equal the meat portion)

2. Saute 5 minutes until soft:

2 TBS Olive oil

3 medium Onions, diced (about 2 cups)

1 medium Zucchini, diced (about 1 cup)

2 Garlic cloves, minced

3. Add:

2 (28-oz) Tomatoes, diced

2 (15-oz) dark Red Kidney Beans

4 TBS Chili Powder

1 TBS Cumin

2 - 3 TBS of Doc’s Reducer (or More My Speed - up to 4 - 6 TBS plus

1 1/2 tsp Sea Salt

 4. If chili is too thick, add water to achieve desired consistency

5. Simmer for at least 1 hour

6. Serve with:

1 (8oz) shredded cheddar cheese

1 (8oz) cup of Sour Cream OR Yogurt of choice

Natural Tortilla Chips or Pita Triangles for garnish

7. Ladle into bowls and serve piping hot with cheese, sour cream and Blue or Yellow Corn Tortilla chips