A big bowl of meat!
I think this is what everyone thinks when you talk about a paleo lifestyle.
Meat on meat on meat.
In actual fact, I treat this recipe like a side to my greens. I love to have it with a big bowl of greens fried in butter and maybe a spoon of mashed sweet potato. Comfort food at its best!
I’ve been making this recipe for years, ever since we started our paleo journey in fact, but I cannot take all the credit for this amazing recipe. This recipe was inspired by the Chocolate Chilli recipe in one of my first ever paleo cookbook purchases, “Well Fed” by Melissa Joulwan.
I love this book because of its layout. It breaks down weekly planning into veggie prep, main meals and sides, making it all so simple. I still refer back to it every now and again for inspiration and it’s a must for anyone starting out their health journey who hates feeling overwhelmed with complicated recipes.
I have tried this recipe in a slow cooker but honestly it just didn’t give the depth of flavour I love from this dish. The cacao brings a richness I’ve never had in chili before and don’t worry; it doesn’t taste anything like dessert.
This is an easy dish to make in bulk for the freezer, have leftovers for lunch or even use for potluck with friends.
Choc Chilli Con Carne
Makes enough for 4-5 adult portions
GF, DF, high protein
Prep time – 15mins
Cook time – 15mins + 30-40mins simmer
1kg beef mince – preferably organic, grass fed
2 tbsp garlic, crushed
1 onion, diced
1 tbsp dried oregano
2 tbsp cumin powder
1 tsp chili powder – totally depends on your powder and how hot you like it
2 tbsp cacao powder
2 tbsp tomato paste
1 tin diced tomatoes (400g)
Optional - tin of kidney beans or mixed beans to bulk it up + any greens you’d like to cook in there too
Pop some oil in a big pot on a medium heat.
Add the diced onion and cook until translucent (1-2mins). Add the garlic and cook for another minute.
While the onion is cooking mix all the spices and salt together in a little bowl.
Add the mince and cook until there is no pink meat left.
Sprinkle your spice mixture over the meat and stir really well. Cook for 2 mins, then add the tomato paste and cook for 2 mins.
Lastly, add the tin of tomatoes then fill the tin with water and add that to the pan, plus another half tin of water.
Mix well and bring to a low simmer.
Simmer for 30-40mins until the liquid has reduced by half. If the pan dries too much, add a little more water.
If you want to add kidney beans or greens, add them in the last 15mins of cooking.
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