Ingredients
500g organic grass feed mince beef
2 medium onions, chopped
2 medium carrots, chopped
2 celery stocks, chopped
3 garlic cloves, finely chopped
1–2 tsp chilli powder or 1-2 fresh red chillies
2 tsp ground cumin
2 tsp ground coriander
150ml red wine or extra bone broth
300ml homemade bone broth (see Bone Broth recipe)
400g organic canned tomatoes
3 tbsp organic tomato purée, preferably from a glass
1 bay leaf
A handful of fresh oregano, alternatively you can use 1 tsp of dried
1 cinnamon stick
sea salt
freshly ground black pepper
Other optional vegetables: parsnips, aubergine or celeriac
Method
1. Place a large saucepan over medium heat and add the beef (in broken up bits) and onions. Cook together for 5 minutes, stirring occasionally. Add the carrots, celery, garlic, 1–2 teaspoons of chilli powder (or fresh chilli), depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more.
2. Slowly add the wine and then the stock, stirring constantly. Add the tomatoes into the pan and stir in the tomato purée, cinnamon stick and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
3. Bring to a simmer on the hob. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Add the fresh oregano in the last 5 minutes of cooking and mix. Let the chilli rest for 10 minutes with the hob off and the lid on before serving. Adjust the seasoning to taste and serve.
4. Serve on steamed greens, cauliflower rice, rice or just on its own. Top with smashed avocado, fresh coriander and pickled red onion if you fancy.
Enjoy your weekend!
Amanda