Tuesday, October 4, 2011

Chilli con Carne Paleo Styleee

We made this a few nights ago, it is a little different from any Chili I have had before and I was a little sceptical to be honest, I managed to get one bowl of this and the rest somehow vanished...incredible really

We found a Chili Verde recipe on Everyday Paleo but as we didn't have and green tomatoes, we improvised. We discussed growing our own, purely to make this recipe to it full glory, so watch this space!
You could serve up with Cauliflower rice of mash if you felt the need, but we were feeling pretty lazy that night so we just had bigger servings, win win really

OK Here's what you are going to need

500g Beef mince (grass fed if the budget allows)
1 Bottle of Passata or Crushed Tomatoes
Coconut oil
1 Red onion diced
2 Carrots diced
2 tsp crushed Garlic
1 Bunch coriander 
juice and rind of one Lime
1 Jalapeño
1 Tbsp Spoon Cumin
1/2 Smoky Paprika
1/2 tsp Black Pepper

Method
Pan fry the mince in coconut oil until just cooked, Set aside and keep warm, leaving the juices in the pan
Add the onion and garlic t the juices in the pan and saute
Reduce the heat and add Cumin, Paprika and Pepper to the pan
Add the Passata to the pan with the mince and Chopped Carrots
Meanwhile chop the coriander and jalapeño finely combine with the lime juice and zest, add to the sauce
reduce heat and simmer until sauce starts to thicken
Serve in big bowls



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