• 2 pounds ground grass fed 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 celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 green chile peppers, seeded and chopped
  • 2 slices bacon
  • 1 cup organic beef broth (homemade broth is best: I always store extra in my freezer)
  • ¼ cup chili powder
  • 1 TBS minced garlic
  • 3 TBS fresh oregano
  • 2 tsp ground cumin
  • 3 TBS fresh basil
  • 1 tsp Celtic sea salt
  • 1 tsp ground black pepper
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • Fried Eggs
  • Avocado, cubed into 1 cm chunks
  • Bacon, fried and crumbled
  • If desired, serve in a bread bowl:
  • 3 eggs, separated
  • ½ tsp cream of tartar
  • ¼ cup unflavored egg white or whey protein
  • 3 oz organic sour cream or cream cheese (or yolks if dairy sensitive)


  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck, bacon and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the tomato sauce. Add the onion, celery, green and red bell peppers, chile 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. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. Top with a fried egg, avocado and bacon pieces.
  2. To make the Bread Bowl: Preheat oven to 350 degrees. Separate the eggs (reserve the yolks). In a clean and dry bowl, whip egg whites and cream of tartar until stiff. Then add the protein powder until smooth. Using a spatula, gradually fold the cream cheese/sour cream into the white mixture (OR YOLKS if dairy sensitive), being careful not to break down the whites. Grease muffin tins and spoon the mixture into the pan (forming a dip in the middle), making 12 medium bowls or 24 mini bowls. Bake at 350 degrees for 12-15 minutes. You may need to put the center down once they come out so you can fill it with chili.

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