“This recipe is going to be a super-easy chili recipe that we’re going to be able to eat all week long,” says Cherie Chan of CrossFit Verve, located in Denver, Colo.
“In the chili recipe, we started by deciding how much protein we were going to put in the recipe,” she says.
For the protein, Cherie uses ground beef from a grass-fed cow they purchased. Then she adds an equal amount of blocks of fat, using olives. Finally, she adds vegetables and salsa as carbohydrates to reach the desired consistency and blockage. According to Cherie, “Carbs are always the last thing that I do on the recipe.”
After the chili is finished, Cherie measures the quantity and does the math to figure out portions.
“You gotta write everything down. If you don't write it down, you will forget,” she says.
To cook up a batch of Chan Chili for yourself, download the recipe here.
Additional reading: CFJ Issue 21: Zone Meal Plans by Greg Glassman, published May 1, 2004.