1 1/2 lb. ground beef
2 cloves garlic, chopped
2 T. oil
1 1/2 c. onion, diced, about 1 large onion
1/2 c. chopped celery, about 1 stalk
1 1/2 c. carrots,peeled and diced, about 4 medium carrots
2 T. chili powder
1 tsp. ground cumin
1 tsp. oregano
1 tsp. salt
1/4 tsp cayenne pepper (optional)
4 c. zucchinis, diced, about 2-3 medium zucchinis
1 15-oz. can tomato puree or tomato sauce
1 15-oz. can diced tomatoes
In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.
Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes. (Add liquid to preferred consistency.)
Check on the mixture every so often and stir. Serve immediately.
Brown meat then combine all ingredients in a slow cooker. Cook for 4 hours on high, or 6-8 on low.