Chilli con carne
Ingredients
3 tbsp olive oil
4 garlic cloves, crushed
1 brown onion finely diced
500g grass fed beef mince
3 tsp chilli powder
1 tsp paprika ground
3 tsp cumin ground
2 tsp oregano flakes
1 tsp onion flakes
1 tsp garlic powder
1 red capsicum finely diced
3 roma tomatoes diced
1 tin organic diced tomatoes
1 cup beef bone broth
2 tbsp organic tomato paste
400g organic red kidney beans
To serve:
Fresh coriander
Rice
Greek yoghurt
Corn chips
Cheese
Method
Add the olive oil and onion to a large pan and fry over a medium heat for 2 minutes or until soft and fragrant. Add the garlic, fresh tomatoes and capsicum and continue to stir for another 5 minutes.
Increase the heat and add the beef and spices, breaking the beef mince up as you go. Once the meat has browned, add the tinned tomatoes, tomato paste and bone broth.
Give the mixture a good stir for a few minutes then reduce the heat to low, place the lid on the pot and let it simmer for 2 hours.
Add the kidney beans, stir through and serve with rice, Greek yoghurt and coriander.