Tag Archives: Garlic

A 7 Day Chilli Recipe So Powerful It’s Borderline Magic

If you’re reading this now, you’re probably well aware of the paradigm shift which is happening in relation to health, and how we treat disease in the Western World. It’s of no secret that western lifestyles are some of the unhealthiest in the world, and as from personal experience i know this is primarily down to diet and knowldge of the medicinal applications of food.

It’s never been more important to try and understand the limited balance of our biological immune system and what relationship this has to nature, and the abundance it offers.

This is where this magic chilli comes into play, as it contains some of the most powerful herbs and spices known to man!

Chilli is something that is regaularly being shuffled down my gob. It’s a great versatile dish that can be found in quite a few formats. It can be had over jacket potatoes, in burittoes with cheese and quacamole, over chips, with rice and garlic bread… the list is as vast as your imagination can muster really.

Personally, Chilli is quite the love affair, as growing up, it was a simple dish and quite different; it was one of those ready made packets that you just add to minced beef and a couple of chopped onions. Rset assured, there is zero to no magic in those packets.

As i got older i started to learn the foundational flavours of what makes up a chilli, and now the one i make has grown into something quite special. It still has the same signature sweet, spicy and peppery smell, but it comes with depth, intention and a little bit of magic.

When making chilli, or anything, it’s not just about taste, as important as that is, but it’s also about how much energy you can pack into the dish you’re creating.

Here’s the 7 Day Magic Chilli Recipe

Recipe Notes:

  • Use powdered or dried where possible as this will allow extra space for tomatoes, onions, and protein.
  • The most important, and arguably magic part of the chilli is the flavour base.
  • When bulking out the flavour base, add whichever vegetables, or proteins that take your fancy. Commonly its either minced beef, or a selection of different beans.
  • If on a budget, baked beans can also be used!
  • Instead of adding water, add more tinned tomatoes.
  • Careful not to heat it to high just incase you burn it.

Recipe for 2.8 Litres – Cooked in a pressurised slow cooker

Magic Flavour Base

  • AT LEAST 3 Tablespoons of Garlic Powder
  • AT LEAST 3 Tablespoons of Cumin Powder
  • AT LEAST 3 Tablespoons of Paprika Powder
  • AT LEAST 2 Tablespoons of Cocoa Powder
  • AT LEAST 2 Tablespoons of HOT Chilli Powder
  • AT LEAST 2 Tablespoons of Unrefined Salt (Pink, Rock, Sea)
  • AT LEAST 2 Tablespoons of Ground Peppercorns
  • AT LEAST 5 Tablespoons of Double Concentrate Tomato Puree
  • AT LEAST 2 Good Quality Stock Cubes (Beef or Vegeteable)
  • AT LEAST 3 Bell Peppers
  • AT LEAST 3 Large Onions
  • AT LEAST 2 Tins of Chopped/plum tomatoes

Chop, measure and weigh everything for the flavour base, and add to the slow cooker.

Now the objective is to fill the slow cooker and bulk it out. Typically this would either be with minced beef or a selection of beans.

The choice is yours!

Cooking the Chilli

Now your slow cooker is filled, switch it to a good soup/stew setting where it is hot enough to just bring it to the boil, but not to the point where its going insane.

Now just keep an eye on it for the 7 days, stirring it reguarly. Always making sure it never goes cold.

At the end of the seven days, enjoy your magic chilli!

**Dont be worried about the beef becoming dangerous from being cooked for so long as the heat stops any bacteria growth, and with all the garlic, only good bacteria can exist within the chilli anyway.

The “Garlic Soup” Which Is Said To Be 100x Stronger Than The Best Antibiotics On The Market

Here is the garlic soup, that is said to be 100x stronger than the best antibiotics:


  • At least 50 garlic cloves (5 garlic bulbs), cleaned and peeled (For emergency use (organic garlic) powder (1tsp=8 cloves avg.))
  • At least 1 tbsp fresh thyme, chopped
  • At least 2 tbsp olive oil
  • At least 2 tbsp butter
  • 3 cups stale bread, cut into cubes
  • 1 cup of fatty sour cream
  • At least 2 large red onions, diced (+1 or 2 onions if garlic powder used)
  • 6 cups (1500ml) chicken broth
  • For added taste and added depth add fresh or dried herbs (parsley, bay leaves or anything of your choice)
  • Unrefined salt sea/rock/pink
  • Crushed/whole peppercorns


At first, you should preheat your oven to 350 °F (180°C). In the meantime, clean the garlic bulbs and spread them evenly on a sheet of aluminum foil. Drizzle over with olive oil and wrap it up. Roast the cloves in the preheated oven for about 90 minutes and allow them to cool off afterward.

**If garlic cloves are replaced with powder, roast the 1/2 extra onions in place of the garlic cloves for flavour and texture

Next, melt 2 tablespoons of butter and add 2 tablespoons of olive oil in a saucepan. Cook the onion in there for 10 minutes. Then, add the previously baked garlic and the chicken broth in the saucepan, and let the mixture simmer for 20 minutes.

**If using garlic powder, instead of cloves add with the chicken broth

Afterward, take the mixture from the saucepan and put it in a blender. Blend well. Also, don’t forget to add the fresh thyme and herbs of your choice in order, to boost its health benefits.

Now, place the blended mixture back in the saucepan. Add in the sour cream and season it with salt and ground peppercorns. Bring the soup to a boil, reduce the temperature and add in the bread cubes. Cook for 5 more minutes or until your bread is softened.

Source: dietoflife