Monday, September 24, 2018

EO Steak and Hamburger Chili



Tired of using the chili seasoning packets you can buy at the grocery store that are filled with high sodium and harmful ingredients - oh and cost way too much?

Here is a delicious way to season your chili using all natural ingredients, that also have health benefits!

EO Steak and Hamburger Chili, made with essential oils!

1 lb. of 90% ground beef (lightly browned)
1 lb. of bottom round cut into small pieces (lightly browned)
1 whole onion chopped
3 sticks of celery chopped
1 small can of tomato paste
2 15 oz. cans of diced tomatoes (1 - kept whole, 1 - pureed)
1 1/2 cups of beef broth
1 15 oz. can of garbanzo beans
1/2 bag of frozen corn
2-3 tbls. of garlic
1 1/2 tbls. of salt
3 tbls. of chili powder or ancho chili powder
8 drops of doTERRA cumin essential oil
2 drops of doTERRA oregano essential oil
4 drops of doTERRA pink pepper essential oil
2 drops of doTERRA cinnamon essential oil

Combine all ingredients and slow cook for 6 hours.
Top it off with some shredded Colby Jack cheese and baked cheesy garlic baguettes.


Baked Cheesy Garlic Baguettes
Bake 1/2" thick sliced baguettes at 350 degrees for 5 minutes with olive oil and garlic brushed on them. Once done bake an additional 3 minutes and add an Italian blend shredded cheese.


Serve! Enjoy!


Join the Essential Oil Lounge!

Stay connected and learn more about natural & safe alternatives to self-care through essential oils!
This is a closed group for anyone interested in learning more about natural & safe alternatives to self-care through essential oils! I'll be hosting live classes, sharing tips and trick on how to use our essential oils and to help empower you to be better users!


http://www.livingmyessentiallife.com/p/buy-essential-oils.html

Not A Member Yet?

If you aren’t already enrolled, consider doing so to receive your products at a 25% discount. Join the Loyalty Rewards Program for even more benefits!

Click here for more information about becoming a wholesale account member!






No comments:

Post a Comment