By: Holly Gary

Servings: 6

Ingredients:

2lbs lean ground beef (good) or grass-fed ground beef (best)

2 medium onions, chopped

1 large green bell pepper, chopped

1 large yellow bell pepper, chopped

3-5 cloves garlic, minced

1 – 28oz can tomato pureé

1 – 14oz can tomato sauce

1 1/2 cups coffee (substitute with broth if you prefer)

3T chili powder

2T cumin

1T oregano

1 tsp garlic powder

1 tsp onion powder

2 tsp pumpkin pie seasoning (substitute with 1tsp cinnamon + 1tsp nutmeg)

1/2 tsp cayenne (optional)

1 tsp sea salt + sprinkle

1 tsp pepper + sprinkle

1 T coconut oil

Instructions: Sauté onions and bell peppers in coconut oil over med-high heat in a large dutch oven or soup pot. Sprinkle with salt and pepper. About 5 minutes.

Add beef and garlic and cook until brown. About 7 minutes.

Add tomato pureé, tomato sauce, coffee and spices. Bring to a boil, then reduce heat and simmer 1-2 hours.

Enjoy! Makes 6 large servings.