My World Famous Chili

This recipe is for a HUGE pot of Chili. Perfect for multiple meals or hosting a dinner party. I serve a bowl of this with sliced avocado and cornbread.


4 green bell peppers, chopped
2 large onions, finely chopped
3 celery stalks, finely chopped
3 carrots, finely chopped
3 lbs ground beef
8 cloves of garlic, minced
4 tablespoons chili powder
4 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons oregano
1 teaspoon cayenne pepper, or TO TASTE
1.5 tablespoon sea salt
1 tbsp black pepper
2 cups red wine
6 cups bone broth ( chicken or beef)
4 5-oz cans tomato paste
1 tablespoon honey
3 drops YL black pepper Vitality Essential Oil
3 drops YL oregano vitality essential oil
4 cans pinto beans


Saute first 4 ingredients in a couple tablespoons of olive oil in a cast iron skillet, until soft, and just starting to brown. Add in ground beef ( or remove veggies to a bowl, if there’s no more room, then add the beef in) add in garlic cloves, and all spices, and cook until the beef is browned, stirring to separate chunks of meat. Add in red wine and simmer about 10 minutes. Dump veggie mixture and meat mixture into a big pot, and add bone broth, tomato paste, essential oils, and honey. Simmer for1  hour or more, stirring often to make sure it doesn’t stick to the bottom of the pot. Add in beans just before serving.

*Recipe by Gina Purvis, clean eating advocate and essential oil addict