Beef Chilli


Serve on it’s own with a garnish of coriander and avocado or over Cauliflower Rice.


2–3 slices of uncooked bacon
1 onion, chopped
2 cloves garlic  chopped
500g ground beef
1 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon paprika
1 ½–2 cups water (or beef broth)
1 400g tin chopped tomatoes with liquid
1 tablespoon apple cider vinegar
1 tablespoon of dutch process cocoa power (e.g. Green & Blacks Organic Cocoa Powder)
1–2 peeled carrots, cut into ½ inch dice or smaller

Optional garnishes: finely chopped avocado, chopped cilantro, grated cheese, sour cream or crème fraîche


1)      In a large saucepan over medium-low heat, cook bacon a few minutes until slightly brown. Add chopped onion to the pan and stir into bacon. When the onions are semi-translucent, add garlic and stir. Cook a few minutes longer.

2)      Add minced beef to pan and cook over medium-low heat until brown (cooked) throughout and no pink remains.

3)      Add spices, water or broth, tomatoes and carrots and stir well to combine. Cover and simmer over low heat for one hour, stirring every 20 minutes or so to prevent sticking (adjust temperature up or down a bit as necessary to keep chili simmering)

4)      Add vinegar and stir well, adding additional water if necessary, then simmer uncovered another 20 minutes. Taste and season with sea salt and black pepper, to taste. If more spicy “heat” is desired, add hot pepper sauce to the pot or to individual servings at the table.

Suggestions for leftover chili:

Reheat leftover chili (adding a few tablespoons of water if necessary) in a pan on the stove and serve over hot steamed cauliflower florets.