INGREDIENTS:
• 2 pounds grass-fed ground beef
• 1 pound ground liver or spicy Italian sausage
• 4 cups tomato sauce (preferably homemade organic or from a glass jar)
• ½ yellow onion, chopped
• 3 stalks of celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chili peppers, seeded and chopped
• 2 slices of bacon
• 1 cup organic beef broth
• ¼ cup chili powder
• 1 tbsp. minced garlic
• 3 tbsp. fresh oregano
• 2 tsp. ground cumin
• 3 tbsp. fresh basil
• 1 teaspoon Celtic sea salt
• 1 tsp. ground black pepper
• 1 tsp. cayenne pepper
• 1 tsp. paprika
TOPPINGS:
• fried eggs
• avocado, cubed into 1 cm chunks
• cooked bacon, crumbled
DIRECTIONS:
1. Heat a large stock pot over medium-high heat.
2. Crumble the ground beef, bacon, and sausage into the hot pan and cook until evenly browned. Drain any excess grease.
3. Pour in the tomato sauce. Add the onion, celery, green and red bell peppers, chili peppers, and broth. Season with chili powder, garlic, oregano, cumin, basil, salt, pepper, cayenne, and paprika. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
4. After 2 hours, taste. If necessary, add salt, pepper, and chili powder. The longer the chili simmers, the better it will taste.
5. Remove from heat and serve, or refrigerate and serve the next day. Top with avocado slices, a fried egg, and bacon crumble. It makes 12 servings.
NUTRITIONAL COMPARISON (PER SERVING)
TRADITIONAL CHILI = 293 CALORIES, 7.9G FAT, 18G PROTEIN, 37G CARBS, 8G FIBER (WITHOUT FRIED EGG, AVOCADO AND BACON)
“HEALTHIFIED” CHILI = 485 CALORIES, 30.3G FAT, 35.7G PROTEIN, 10G CARBS, 5G FIBER (58% FAT, 30% PROTEIN, 10% CARBS) (WITH EGG, AVOCADO AND BACON)
