This was an awesome treat after a day of playing in the snow! I had the chili "melding" in the crockpot on low all day and I made the mini bread bowls the day before and stored them in the freezer for an easy addition to meals. All I had to do was shred some sharp white cheddar for the top. Yum!
2 pounds ground grass fed beef
1 pound spicy Bolinski's chicken sausage or Italian sausage
2 cans Cantadina Thick and Zesty Tomato Sauce
1/2 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 nitrate free bacon
1 cup beef broth
1/4 cup chili powder
1 TBS minced garlic
1 TBS dried oregano
2 tsp ground cumin
1 tsp dried basil
1 tsp Celtic sea salt
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp paprika
1 (8 ounce) block Cheddar cheese, freshly shredded
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. To serve, ladle into bread bowls, and top with shredded Cheddar cheese.
BREAD BOWL:
3 eggs, separated
1/2 tsp cream of tartar
1/4 cup unflavored egg white or whey protein
3 ounces Sour Cream or cream cheese
Preheat oven to 350 degrees. Separate the eggs (reserve the yolks for cream brule). In a clean and dry bowl, whip egg whites and cream of tartar until stiff (see photo). Then add the whey protein until smooth. Using a spatula, gradually fold the cream cheese/sour cream into the white mixture, 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. Makes 6 servings.
NUTRITIONAL COMPARISON (per serving of chili):
Traditional Chili (with beans) = 600 calories, 55 carbs, 11g fiber
"Healthified" Chili = 459 calories, 5.9 carbs, 2.8g fiber
Traditional Bread Bowl = 332 calories, 61.7 carbs, 0 fiber, 10g protein
"Healthified" Bread Bowl = 80 calories, 0.9 carbs, 0 fiber, 10.3g protein
