••••BREAKFAST CHILI🥘🍳🥩🥑🍚🥓🧀🍅🌶🌰!!••••

(Source: mariamindbodyhealth.com recipe & photos & Maria Emmerich & Mamalovesfood)

••••BREAKFAST CHILI🥘🍳🥓!!

🥑🍳🥓🥑🍳🥓🥑🍳🥓🥑🍳🥓🥑🍳🥓🥑

Breakfast Chili

Prep time

12 mins

Cook time

2 hours

Total time

2 hours 12 mins

Author: Maria Emmerich

Serves: 

Ingredients

• 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
• TOPPINGS:
• Fried Eggs
• Avocado, cubed into 1 cm chunks
• Bacon, fried and crumbled
• If desired, serve in a bread bowl:
• 
  
• 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)

Instructions

🥩🍳🥑🥩🍳🥑🥩🍳🥑🥩🍳🥑🥩🍳🥑🥩

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, 
2. 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.
3. 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.

Notes

NUTRITIONAL COMPARISON (per serving of chili):
Traditional Chili (with beans) = 520 calories, 7g fat, 16g protein, 33g carbs, 8g fiber
“Healthified” Chili = 634 calories, 38g fat, 55g protein, 15g carbs, 5.2g fiber 
(54% fat, 35% protein, 10% carbs)
“Healthified” Chili + toppings = 890 calories, 64g fat, 61g protein, 16g carbs, 7g fiber 
(65% fat, 27% protein, 7% carbs)

Traditional Bread Bowl = 660 calories, 3g fat, 20g protein, 127g carbs, 1g fiber
“Healthified” Bread Bowl = 117 calories, 5g fat, 15g protein, 1.4g carbs, 0 fiber (41% fat, 51% protien, 5% carbs)

(Source: traegergrills.com recipe & photos & Mixology Crafts, wordpress.com & Eat2Gather & Saltlakeculinarycenter.com & festivals in Pennsylvania)

••••BRAISED 5 ALARM TEXAS CHILI🚨🌶!!

🥩🍺🌰🥩🍺🌰🥩🍺🌰🥩🍺🌰🥩🍺🌰🥩

BRAISED

5 ALARM

TEXAS CHILI

• DIFFICULTY3/5
• PREP TIME35 MINS
• COOK TIME6 HRS
• SERVES8 - 12
• HARDWOODHICKORY

• 4 LB BEEF SHOULDER OR BEEF STEW MEAT, CHOPPED INTO 3/4” CUBES
• 2 BOTTLES STOUT BEER
• 2 TBSP OLIVE OIL
• SALT AND PEPPER, TO TASTE
• 1 TBSP OLIVE OIL
• 2 SMALL ONIONS, DICED
• 1 SMALL RED ONION, DICED
• 6 CLOVES GARLIC, MINCED
• 2 JALAPEÑOS, SEEDED AND DICED
• 1 POBLANO PEPPER, SEEDED AND DICED
• 2 SMALL CANSCHIPOTLE PEPPERS IN ADOBO SAUCE, DICED
• 1 RED BELL PEPPER, DICED
• 1 GREEN PEPPER, DICED

• 2 (15 OZ) CANS BLACK BEANS, STRAINED AND RINSED
• 2 (15 OZ) CANS KIDNEY BEANS, STRAINED AND RINSED
• 2 (28 OZ) CANS PLUM TOMATOES WITH JUICES
• 2 (28 OZ) CANSCHOPPED TOMATOES WITH JUICES
• 2 (28 OZ) CANSCRUSHED TOMATOES
• 2 TBSP TOMATO PASTE
• 1/2 CUP CHILI POWDER
• 1/3 CUP CUMIN
• 1/4 CUP DRY OREGANO
• 1 TBSP CINNAMON
• 1/2 BAR OFCHOCOLATE, OPTIONAL
• SALT AND PEPPER, TO TASTE

••••INGREDIENTS 

• 4 LB BEEF SHOULDER OR BEEF STEW MEAT, CHOPPED INTO 3/4” CUBES
• 2 BOTTLES STOUT BEER
• 2 TBSP OLIVE OIL
• SALT AND PEPPER, TO TASTE
• 1 TBSP OLIVE OIL
• 2 SMALL ONIONS, DICED
• 1 SMALL RED ONION, DICED
• 6 CLOVES GARLIC, MINCED
• 2 JALAPEÑOS, SEEDED AND DICED
• 1 POBLANO PEPPER, SEEDED AND DICED
• 2 SMALL CANSCHIPOTLE PEPPERS IN ADOBO SAUCE, DICED
• 2 (15 OZ) CANS BLACK BEANS, STRAINED AND RINSED
• 2 (15 OZ) CANS KIDNEY BEANS, STRAINED AND RINSED
• 2 (28 OZ) CANS PLUM TOMATOES WITH JUICES
• 2 (28 OZ) CANSCHOPPED TOMATOES WITH JUICES
• 2 (28 OZ) CANSCRUSHED TOMATOES
• 2 TBSP TOMATO PASTE
• 1/2 CUP CHILI POWDER
• 1/3 CUP CUMIN
• 1/4 CUP DRY OREGANO
• 1 TBSP CINNAMON
• 1/2 BAR OFCHOCOLATE, OPTIONAL
• SALT AND PEPPER, TO TASTE

••••PREPARATION 

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

On the stove-top, pre-heat a dutch oven. Chop meat and generously season on all sides with salt and pepper.

Add olive oil to dutch oven and brown beef on all sides – working in two batches as not to crowd the pan.

After browning the meat, add beer to the dutch oven and cover until it comes to a boil.

In a separate pan on the stovetop, add olive oil, onion and garlic and sauté until slightly browned and translucent. Add peppers and cook for about 10 minutes or until they begin to soften.

Add the onions and peppers to the meat and beer mixture. Then add the beans, tomatoes, chipotle peppers and seasoning. Cover with lid and let come to a simmer. 

Transfer the dutch over to the Traeger grill and cook at 325 degrees F uncovered, for 3 hours or until the beef is extremely tender. 

Add tomato paste and stir. Adjust seasoning with salt and pepper if needed. 

Optionally, finely chop the chocolate bar and add to the chili at the last minute, stirring thoroughly. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

••••WHITE BEAN CHICKEN CHILI🐔🍅🥫🌰🌶🧀🍮🥘🌱🍚🌿🍶🥑!!••••

(Source: kingarthurflour.com recipe & photos & Well Plated & Blond Cook & Simply Happy Foodie & Lovely Little Kitchen)

••••WHITE BEAN CHICKEN CHILI🐔!!

🐔🌶🌰🐔🌶🌰🐔🌶🌰🐔🌶🌰🐔🌶🌰🐔

PREP

30 mins. to 40 mins.

BAKE

35 mins. to 45 mins.

TOTAL

1 hrs 5 mins. to 1 hrs 25 mins.

🧀🌰🐔🧀🌰🐔🧀🌰🐔🧀

YIELD

3 quarts

••••INGREDIENTS 

• 🐔🍮🌶🐔🍮🌶🐔🍮🌶🐔🍮🌶🐔🍮🌶🐔
• 2 pounds boneless, skinless chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/4 cup butter or olive oil, divided
• 1 1/2 cups onions, diced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons oregano
• 1 1/2 teaspoons onion powder
• 1/4 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon salt
• 1 bay leaf
• 3 cups chicken broth
• 3 cans (14.5 ounces each) cannellini beans, drained and rinsed
• 2 cans (4 ounces each) mild green chilies, chopped
• 1 1/2 cups grated Monterey Jack cheese
• 1/2 teaspoon Worcestershire sauce
• juice of 1 lime
• 1 to 2 teaspoons hot sauce, to taste

Trim any fat or sinew from the chicken. Season with salt and poultry seasoning; set aside.

Place a large pot or kettle over medium heat and melt 2 tablespoons of the butter in it. Sear the chicken pieces in a single layer, until golden brown, about 8 minutes. Turn the pieces over and cook for 5 to 8 more minutes, until firm. Remove from the pan and repeat as needed until all the 

chicken is done; refrigerate. 

Add the remaining butter or oil to the pot. Add the onions, garlic, cumin, oregano, onion powder, additional salt, and bay leaf, cooking for 5 minutes, until the onion is are clear and the spices fragrant. Add 2 cups of the chicken stock, 2 cans of the drained beans, and the green chiles. Bring to a simmer. 

Purée the third can of beans with the remaining cup of chicken broth and add to the pot. Dice and add the cooled chicken meat, and return to a simmer. 

Just before serving, stir in the cheese, and taste and adjust the seasonings with Worcestershire sauce, lime juice, and hot sauce to taste. Serve garnished with avocado, salsa, and sour cream, if desired. 

Yield: 3 quarts, about eight 12-ounce servings.

••••TACO CHILI🌮🥗🍅🌶🧀🌽🥩🥘🍚🥑🍻🍮🎃🥫🥙🥧🍛!!••••

(Source: Publix recipe & photos)

••••TACO CHILI🌮!!

🌮🍅🌽🌮🍅🌽🌮🍅🌽🌮🍅🌽🌮🍅🌽🌮

Total Cooking Time:

4–8 hours (Active time: 15 minutes ) 
Servings: 8

ITEMS YOU MAY NEED TO BUY

• 1 can chili beans in sauce (15–16 oz)
• 1 pkg corn chips
• 2 (10-oz) cans diced tomatoes with chiles
• 1 1/2 lb ground beef
• 1 pk guiness beer
• 1 (15.5-oz) can hominy
• 1 bottle hot pepper sauce
• 1 (10-oz) can mild enchilada sauce
• 1 pumpkin pie
• 1 can seasoned pinto beans
• 1 bag shredded cheese
• 1 pkg shredded mild Cheddar cheese
• 1 container sour cream
• 1 (15.25-oz) can Southwestern corn with peppers
• 1 pkt taco seasoning mix (1 oz)

••••INGREDIENTS 

Meat

1 1/2 lb ground beef
Dry Grocery
2 (10-oz) cans diced tomatoes with chiles, undrained
1 can chili beans in sauce (15–16 oz), undrained 
1 can red kidney beans (15–16 oz), undrained
1 (15.25-oz) can Southwestern corn with peppers, drained
1 (15.5-oz) can hominy, drained
1 (10-oz) can mild enchilada sauce
1 packet taco seasoning mix (about 1 oz)

••••STEPS

1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place beef in pan (wash hands); brown 5–7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
2. Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3–4 hours or LOW 6–8 hours. Serve.

NOTE: Short on time? Simply assemble the chili in a large stockpot and simmer for 18–20 minutes on your stovetop.

Nutritional Information

CALORIES (per 1/8 recipe) 330kcal; FAT 12.00g; SAT FAT 4.00g; TRANS FAT 0.50g; CHOL 55mg; SODIUM 1390mg; CARB 32g; FIBER 8.00g; SUGARS 4g; PROTEIN 22g; CALC 8%; VIT A 15%; VIT C 8%; IRON 20%

••••AWARD WINNING CHILI🏆🥇🌶🥩🦃🍅🥘🦌🍚🧀🥑🥫!!••••

(Source: geniuskitchen.com recipe & photos & recipe by KelBel Contributor)

••••AWARD WINNING CHILI!!

🥩🍅🌶🥩🍅🌶🥩🍅🌶🥩🍅🌶🥩🍅🌶🥩

READY IN:  2hrs 15mins	SERVES:  6

INGREDIENTS

• 1 lb ground venison or 1 lb ground beef or 1 lb  ground turkey
• 2 onions, diced
• 1 green pepper, diced
• 1 tablespoon jalapeno, finely chopped
• 1(14 ounce) can Mexican-style tomatoes (like Rotel)
• 2(8 ounce) cans tomato sauce
• 2 tablespoons  cumin
• 2 tablespoons  chili powder
• 1 teaspoon  salt
• 1⁄2teaspoon  cayenne pepper
• 1⁄2teaspoon  paprika (smoked if you can find it)
• 1(14 ounce) can kidney beans, drained and rinsed
• 1(14 ounce) can black beans, drained and rinsed
• 1 cup  water

• TOPPINGS

• sour cream
• cheddar cheese
• green onion

• DIRECTIONS

  
  ••••CONTRIBUTOR KELBEL••••
  
  
  1. Cook ground meat with onions and peppers in dutch oven.
  2. Drain excess grease and add tomatoes, seasonings, and water, bring to a boil.
  3. Add beans, cover and simmer 1-2 hours.
  4. Serve with toppings.
  5.