THE LONGER YOU LET THIS CHILI COOK THE BETTER .....Believe me! You will have everyone raving about it for days. Best of all, it takes less then 3 minutes to prepare! Simply, chop onion and meat, throw ingredients into the ceramic crock pot, flick the switch and go! Mmmm, I like this sort of cooking!

The Legendary Chili not only ‘TASTES OUT OF THIS WORLD!’ but when consumed the next day, its even more sensational. Portion the chili into plastic containers. It can be frozen up to 6 months!

3 minutes

Cooking Time:  8-10+ hours

Serves:  8

550g beef shin bone, diced into 2cm cubes
2 large brown onions, sliced
3 cans (400g) kidney beans, drained
1 can (800g) chopped italian tomatoes (don’t drain)
1 jar (340g) ‘Always Fresh’ fine roasted marinated red capsicum/pepper strips (don’t drain)
1 jar (750g) pasta tomato cooking sauce
½ small packet taco seasoning
2 tbsp dark *ancho chili powder
1 tbsp dried chili flakes
⅓ cup coriander, chopped
black pepper to season

*Ancho chili powder can be found in most leading supermarkets - herbs and spices section, and health stores.

Cut meat into cubes and slice onions. Place into ceramic crock pot. Add drained kidney beans, tomatoes and roasted marinated capsicum. Pour pasta sauce over ingredients.

Add taco seasoning and ancho chili powder, chili flakes, coriander and season with black pepper. Using a wooden spoon, give all ingredient 1-2 quick stirs to mix all ingredients together. Cover with lid, set on LOW and let the slow cooker do it’s magic.

Chili is ready when the meat literally just flakes apart. Garnish with sprigs of coriander and serve with a fresh, green, leafy salad.

Note: To consume Inside the Metabolic Window, serve with rice, corn tortillas or oven-baked pita bread wedges.

For the complete macro-nutrient breakdown and other great recipes, members can go the MP Cookbible online.

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