Chilli Con Carne
Serves 2-4
YOU WILL NEED:
400-500g grass fed beef mince
1 tbs coconut oil/ghee/ butter/tallow/lard
2 cloves garlic – peeled and minced 1 brown onion – peeled and finely diced
1 red chilli – deseeded and finely chopped (deseeding is optional)
1 tsp cumin
1 tsp dried oregano
2 tsp sweet paprika
1 tsp cocao powder
1 can tomatoes
1/2 cup bone broth/stock
1/2 cup passatta
Sea salt
1 lime
1 avocado – chopped
2 fresh tomatoes
1/2 bunch coriander
METHOD:
- In a large fry pan or saucepan heat the fat then add onion, garlic, chilli on a medium heat.
2. Sweat off for 2 minutes before adding the spices, cocao and herbs.
3. Add the mince and turn up the heat to high and brown off the meat.
4. Once browned off, reduce the heat to a simmer and add the broth, passatta, can of toms and season.
5. Leave to simmer until it begins to thicken, remove from heat and set aside.
6. In a separate bowl combine the fresh tomatoes, avocado and coriander, squeeze the juice of one lime and season. Serve with the chilli.
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