In a large pot, heat up the coconut oil and add the garlic, onions and celery, and sauté until the onions become glassy. Add the ground meat and spices and saute until the meat is no longer red. Add the salsa and tomatoes and let the whole thing simmer for 1 hour. In the version on the picture I have added some yellow peppers that needed to be eaten before getting all wrinkly.
Serve alone or on top of spaghetti squash, zucchini pasta, or cauliflower mash.