NOM! The Gamer Gourmet

1 1/2 pounds (680 g) peppers of your choosing
6 cloves garlic, peeled
4 cups (947 ml) filtered water
4 teaspoons (16 g) sea salt
1/3 cup (78 ml) apple cider vinegar
1 tablespoon honey or maple syrup, optional

Instructions
For the Fermented Version
- Place the peppers and garlic in a clean wide-mouth quart canning jar. Set aside.
To make the brine, heat the filtered water and sea salt in a medium saucepan until the salt has dissolved completely. Let cool to room temperature.
- Pour the brine over the peppers and garlic, completely submerging them. If you run out of brine, you can make more by mixing 1 cup of warm filtered water with 1 teaspoon of sea salt.
- Fit the jar with a fermentation lid or cheesecloth secured with a rubber band (see notes on weighing down the peppers if using cheesecloth). Place in a warm, dark spot for 5-7 days, or until the brine looks cloudy and small bubbles begin to appear when you tap the side of the jar (see picture). Make sure the peppers stay submerged under the brine during the entire fermentation process to prevent mold-growth.
- When the fermentation time is up, strain the brine, reserving it. Place the fermented peppers and garlic in a blender, and add in 1 cup of the brine, plus the apple cider vinegar, and honey or maple syrup, if using. Blend until completely smooth, adding in additional brine to reach the desired thickness.
- Transfer to a bottle and store in the fridge for 3-6 months.

For the Quick Cooked Version
- Combine the peppers, garlic, 2 cups of water, 2 teaspoons of sea salt, apple cider vinegar, and honey or maple syrup, if using, in a medium pan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10-15 minutes, or until the peppers and garlic have softened.
- Pour mixture into a blender (making sure to leave the cover vent open, but covered with a kitchen towel) and blend until very smooth.
- Transfer mixture to a squeeze bottle and store in the fridge for 2-3 weeks.

1 tablespoon coconut flour
* 1 tablespoon butter or oil
* 1 medium/large egg
* 1/2 teaspoon double acting baking powder

Instructions
1. Melt butter in a microwave-safe bowl or ramekin. Add the almond flour, egg and baking powder to the butter. Beat with a fork until completely mixed.
2. Microwave for about 90 seconds, until firm. Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster or in a skillet.

*** Oven Bake Option: Pre-heat oven to 375F. Bake in a ramekin for 10-12 minutes or until cooked through.

without beans. Instructions for a Crock Pot slow cooker or Instant Pot pressure cooker! Common ingredients & 15 min prep.

Nutrition Facts per serving - Serving size: 1 cup
Calories 306
Fat 18g
Protein 23g
Total Carbs 13g
Net Carbs 10g
Fiber 3g
Sugar 5g

Ingredients
2 1/2 lb Ground beef
1/2 large Onion (chopped)
8 cloves Garlic (minced)
2 15-oz can Diced tomatoes (with liquid)
1 6-oz can Tomato paste
1 4-oz can Green chiles (with liquid)
2 tbsp Worcestershire sauce
1/4 cup Chili powder
2 tbsp Cumin
1 tbsp Dried oregano
2 tsp Sea salt
1 tsp Black pepper
1 medium Bay leaf (optional)

****Crock Pot slow cooker instructions****
In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.

Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.

Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.

****Instant Pot pressure cooker instructions****
Select the "Sauté" setting on the pressure cooker (this part is done without the lid). Add the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.

Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.

Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, it is recommended to also add a cup of water or broth.) Place the bay leaf into the middle, if using.
Close the lid. Press "Keep Warm/Cancel" to stop the sauté cycle. Select the "Meat/Stew" setting (35 minutes) to start pressure cooking.
Wait for the natural release if you can, or turn the valve to "vent" for quick release if you're short on time. If you used a bay leaf, remove it before serving.