A deeply savory, hearty chili built for lifters—combining beef, pork, and mild white fish to maximize natural creatine content while delivering a comforting, protein-packed meal.

6 Servings

520 Calories

52g Protein

32g Carbs

21g Fat

Ingredients

Protein Base

• 1 lb lean ground beef (90/10 or 93/7)

• ½ lb ground pork

• 1 lb cod fillets, cut into 1-inch chunks (or haddock, halibut)

Vegetables & Aromatics

• 1 large onion, diced

• 1 red bell pepper, diced

• 1 poblano pepper, diced

• 4 cloves garlic, minced

• 1 tbsp tomato paste

Liquids

• 1 can (28 oz) crushed tomatoes

• 1 cup beef broth

• 1 tbsp Worcestershire sauce

Spices

• 2 tsp smoked paprika

• 2 tsp chili powder

• 1 tsp cumin

• 1 tsp oregano

• ½ tsp black pepper

• 1 tsp salt (add more to taste)

Optional Add-ins (keeps carbs low)

• 1 cup mushrooms, diced

• 1 can kidney beans or black beans (if you want more fiber)

Directions

• Sauté the aromatics:In a large pot, heat a little oil on medium. Add onion, peppers, and garlic. Cook 5–7 minutes until softened.

• Brown the beef & pork:Add ground beef and ground pork. Cook until no pink remains, breaking it into small pieces.

• Season:Stir in tomato paste, smoked paprika, chili powder, cumin, oregano, salt, and pepper. Toast spices for 1 minute.

• Add liquids:Pour in crushed tomatoes, beef broth, and Worcestershire. Stir well.

• Simmer:Bring to a gentle simmer, cover, and cook for 45 minutes, stirring occasionally.

• Finish with fish:Add cod chunks on top. Gently stir them in and simmer uncovered for 10–12 minutes until the fish flakes easily.

• Taste and adjust:Add more salt, pepper, or chili seasoning if desired.

• Serve:Top with chopped scallions, cilantro, avocado, or a dollop of Greek yogurt.

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Meal Prep Tips

• Makes 6 large servings that store in airtight containers for 4 days or freeze up to 3 months.

• Store the cod in larger chunks so it reheats without breaking apart.

• Reheat on stovetop or microwave with a splash of broth.