For the Red Chile

1. Add oil to saucepan or pot, medium heat
2. Add diced onion and sautee until onion is translucent
3. Add minced garlic and lightly sautee
4. Add ground beef and salt to pot and cook thoroughly
5. Add the red chile puree or 6 tbsp Red Chile Powder to the pot and stir well
6. Fill the red chile container with water (or 2 cups water if using powdered chile) and add to the pot. Stir until well combined.
7. Whisk the arrowroot flour and ¼ cup water to create a slurry
8. Stir well, and then add the slurry to the mixture, stir again to combine.
9. Bring to a soft boil, stir, then set heat to low and allow to simmer (not boil) 15-20 minutes.

For the Breakfast Bowl

1. (to make one bowl, increase the quantities to make for more people at a time)
2. Melt a tsp of ghee in a saucepan over medium heat.
3. Add zucchini and lightly sautee over med heat about 3 minutes
4. Then, add a handful of baby spinach to the pan, sprinkle with a bit of salt, pepper, and garlic powder and allow to lightly wilt.
5. While spinach is cooking reheat potatoes in microwave safe bowl
6. Add spinach and zucchini to bowl and set aside.
7. Add eggs to the pan (plus a bit more ghee if needed)
8. Cook eggs as you wish
9. Transfer eggs to your bowl and serve with the leftover potatoes (or any other roasted veggies you have available) and avocado slices.
10. Smother your bowl with the Red Chile or your favorite hot sauce (when I don’t have chile I use a generous drizzle of The New Primal Medium Buffalo Sauce!)