2 pounds 100% grass-fed organic ground beef
2 TBS extra virgin olive oil or avocado oil or ghee
1 onion, chopped
4 cloves garlic, minced
1 red pepper, chopped
1 medium butternut squash, peeled, seeded and cut into 1” cubes or 1 package frozen cubed butternut squash
1 organic zucchini, diced
2 28oz cans stewed tomatoes
28oz tomato sauce or puree
2 TBS chili powder
3 TBS cumin
1⁄4 tsp cayenne
Sea salt, to taste, 1-2 teaspoons
Directions:
In a large stock pot, over medium heat, add beef + oil.
Mash beef with a fork to separate until cooked halfway.
Add onion and garlic.
Cook until onions are nearly translucent.*
Add squash, zucchini, tomatoes, seasonings and stir.
Bring to a rumble and simmer, at least 30 minutes.
Comments:
*At this point, you can transfer to a slow cooker and add remaining ingredients. Cook on low for 6-8 hours.
Top with guacamole or sliced avocado and chopped cilantro and green onions (optional).
For additional heat, add more cayenne. Season to your liking.
