March 19, 2023Beef, , Recipe Box, Soups/Stewsby Anna14 Comments
My Fitness Confidential Monday Show co-host Vinnie Tortorich invented a chili recipe! I’m so proud of him. People tell us they don’t always know what to cook when they decide to be NSNG® (No Sugars No Grains). This recipe is an uncomplicated chili recipe that you can make as an easy weeknight meal to get dinner on the table quickly.
You will love this chili recipe, and it’s even easier to make when you add a jar of marinara from Eat Happy Kitchen. The sauce flavors are interchangeable.
Moreover, this meaty dish is a simpleNSNG, keto, low carb stew or chili using three kinds of protein and a jar of Eat Happy Marinara. I typed it up, made it, tweaked it, and I’m posting it here for you guys to make. His recipe title is a little wordy for me (and you know I love a wordy title), but since this dish resembles an easy chili recipe, I’ve rebranded it Bachelor’s Chili. So now it has an even longer name. Like the kid who’s given both his parents surnames.
What I love about this dish is that you don’t need any special equipment, and it takes a very short time to make it. It yields a ton of servings, and is easily increased for volume. It’s filling, meaty, and savory. PLUS it uses the very well seasoned and flavorful Eat Happy Kitchen Tomato Basil Marinara, so you know I’m partial. Well done, Vin.
Some Notes For This Recipe:
- Vinnie recommends a hard boiled egg. I used a soft boiled egg (only boils 5-6 mins). You can also make little pockets in the meat mixture and poach eggs (make sure to cover the pan during the poaching so steam builds up and cooks the egg).
- If you add more meat (like an additional pound of ground beef), you should add one more jar of marinara.
- You are more than welcome to sauté onions, peppers, garlic, or other veggies if you want to add some vegetation to this dish.
- You can use any type of sausage you like: Italian, Andouille, Kielbasa, Bratwurst, etc. If you buy pre-cooked, you will save a step. If you buy uncooked sausage, please cook the whole sausage link, then slice it.
- I do not strain off the fat from the meat as it adds to the heartiness of the stew. But if you want to strain the meat, by all means do so. It’s a matter of personal preference.
Enjoy!!
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Vinnie's Protein on Protein on Protein Crime AKA Bachelor’s Chili
serves 4-6
Print Recipe Pin Recipe
Course Main Dishes
Cuisine Carnivore, Keto, Low Carb, NSNG, Paleo
Ingredients
- 6 eggs
- 1 pound ground beef or bison
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 pound pre-cooked sausage links sliced
- 1 jar Eat Happy Kitchen Tomato Basil Marinara heated
Instructions
In a pot of boiling water, use a ladle to gently place eggs into water, one at a time. Let boil for 6-7 minutes for a soft boiled egg. Transfer eggs one at a time to a bowl full of ice water to cool while prepping remainder of dish.
In a large, flat-bottomed sauté pan set to medium high heat, brown ground beef until cooked through, smashing the ground beef into smaller bite sized pieces. If you want to drain off excess grease, now is the time to do that, but you can leave it in if you prefer. Season ground beef with garlic powder, onion powder, salt, and pepper.
Meanwhile, heat another large sauté pan to medium high heat, sear the flat slices of sausage to get them slightly browned. Transfer sausage slices into ground beef pan.
Pour entire jar of marinara onto meat. Bring to a boil and then reduce heat to low, cover pan, and let simmer for 5-10 minutes.
Peel eggs and slice them gently. Scoop warm beef mixture into bowls and garnish with boiled egg slices. Season with a few twists of pepper and serve.
Keyword celiac, dairy free, gluten free, keto, low carb, no sugar added, nsng, paleo, sugar free
Tried this recipe?Let us know how it was!
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14 Comments:
Debi Cuccia / Reply
I loved the simplicity of this and how filling it was. I’m not really a pasta fan so this is perfect. Loved the eggs too. I thought it would be weird but it was good. Had it for dinner and lunch twice.
Anna / Reply
I love everything you’re saying here–and I agree! So glad to hear you enjoyed it.
XOXO
Anna
Michael McCoy (Steelebonz) / Reply
I’ve made this a few times and I do variations of broccoli or Brussels Sprouts, peppers and cheese, pepperoni or sausage (or both!), kielbasa. So many directions to go! Thanks Vinnie for the creation and Anna for giving up the goods again! Love you both!
Anna / Reply
I agree! I love how flexible this dish is–thanks for stopping by, I appreciate you, Michael!
XO
Anna
LoriN / Reply
So easy & packed with flavor! Double the recipe- you can freeze the leftovers (minus the eggs) & enjoy fast & easy extras!!
Anna / Reply
Great idea to double the recipe–it makes such a simple weeknight meal, why not always keep some on hand?
XOXO
Anna
Aaron Knibbs / Reply
I’ve made version of this for years except I grated the hard boiled eggs into it..Tried it with soft boiled eggs, it’s my new favorite..Thanx Anna
Anna / Reply
Grating the eggs into it is a fantastic idea–love it!
XO
Anna
Dave / Reply
There’s no chilli in the chilli..?!
Anna / Reply
ha! that’s why this one is called Bachelor’s Chili b/c there’s no spice mix. It’s so simple, even a bachelor could make it!
XOXO
Anna
Jay Van Hoose / Reply
I love this. A big hit at our home. I make this weekly and I’ve added sautéed onions and peppers and skinless Polska Kielbasa that I sauté first. Filling and makes great leftovers.
Much love to you and Vinnie. NSNG has been life changing for our family
Jay
Jay Van Hoose / Reply
Love this one. Make it once a week. Did something different this time. I mixed 1/2 of your ARRABBIATA sauce with 1/2 of your PUTTANESCA sauce. My wife loved it. I only did it because she isn’t a fan of spicy food but is learning. Also added yellow and red peppers and a sweet onion sautéed with our favorite olive oil VILLA CAPPELLI. So good.
Mike Allen / Reply
OK where is the cheese. I added think layer of cheddar on top and did not drain fat. Crazy good. Thanks Anna and Vin. I am RowVie from first pod cast have been fan ever since.
Anna / Reply
LOVE THE CHEESE!! I just can’t always tolerate the cheese, so I’m giving options. But for sure, I love this one with ANY kind of cheese–cheddar, parm, gouda, Colby Jack. I may have a problem… 😉
Thanks, Mike. Glad you are here!
XOXO
Anna
