Chilli con carne
This tasty beef chilli is a perfect midweek meal and one of the best meals for a casual get together with your friends. An easy recipe that can be made in advance. It always tastes better the next day!
Cumin seeds and the ground cumin is used in this recipe, which is great to help aid digestion, bolster up your immune system and help reduce inflammation.
Ingredients
Serves 4
1 onion, finely sliced
1 stick of celery, finely sliced
2 cloves garlic, finely chopped
1 tsp turmeric
1 tsp paprika
1 tbsp cumin seed
2 tsp ground cumin
3 tsp chilli flakes (depending on your spice preference)
400g minced beef
400g tinned tomatoes
250ml bone broth
1 cinnamon stick
1 tbsp apple cider vinegar
1 tsp coconut sugar
sea salt and pepper to season
400g tinned kidney beans, drained and rinsed
Soften the onion, celery, garlic, turmeric, paprika, cumin seeds, ground cumin and chilli flakes in 1 tbsp olive oil on a medium to low heat. Season with a 1tsp sea salt.
Add in the beef mince and turn the heat up a little. Break up the meat and cook until there are no more pink bits.
Add in the tinned tomatoes, and bone broth and bring upto a simmer.
Add in the cinnamon stick, apple cider vinegar and coconut sugar
Cover with the saucepan lit and leave to simmer for 20-25 minutes.
Add in your kidney beans, cover and warm through for 5 -10 minutes. Taste and adjust with additional seasoning if required. Remove from the heat and leave for the flavours to infuse while you make your rice. If you are making this dish in advance, cover with the lid and pop into the fridge overnight. Just warm through thoroughly before serving.
Serve with steamed rice and top the chilli con carne with a spoonful of DF coconut milk yoghurt, chopped coriander and sliced avocado.
