Beef Chilli

Another recipe I make a lot and freeze in portions for a quick microwave meal during the week. Greats for the fella’s shifts! (photos to follow :))

Ingredients (serves 4-6):

1lb steak mince

Large onion (diced)

5/6 good sized mushrooms (chopped)

Half a green pepper (diced)

1 red or green chilli – seeds added or removed depending on your heat preference! (finely chopped)

1 tspn cumin

500g passata (or two cans of chopped tomatoes)

2 x gloves garlic (minced or finely chopped)

1 tbsp tomato puree

Meat or vegetable stock (just whatever you have)

1/2 tbsp olive oil (optional)

Salt and pepper

Brown the mince in a pan with the chopped onions and garlic over a medium heat. If you have good quality, grass fed beef, there’s no need to drain the fat off when it’s brown. If the quality isn’t great drain off the fat by sieving the mixture and pouring boiling water over it.

Add the passata to the pan, along with the green peppers and mushrooms, chilli, puree, cumin and olive oil (if you’ve drained the fat off). Mix it all together thoroughly and turn down to simmer for about 30 minutes, checking and stirring occasionally.

Add in your stock (how much depends on how dry your mixture has gotten – enough just to add a bit of extra moisture) and salt and pepper. Leave for another 15-20 minutes, checking occasionally.

Time to give it a taste. Is it salty enough? Is it spicy enough? This is where dried chilli flakes can come in handy. It can be difficult to tell how hot a chilli is going to be, so if it’s not quite hot enough add a pinch or two and let simmer for a bit longer until it’s your desired heat.

Once ready enjoy with chunks of roasted butternut squash or a baked sweet potato! Or if you couldn’t care less about paleo it’s great with rice 🙂 Portion up any leftovers and pop them in the freezer.


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