A meaty beef chili with super finely chopped veggies, a thick rich sauce with just enough of a kick to satisfy my love of all food with fiery side.
The best damn chili I’ve ever eaten, hands down! I used to be quite the bean/veggie chili fan. Such a handy meal no matter what the time of year. Piping hot in winter, cool or even chilled with salad in summer. I actually prefer the latter regardless of the outdoor temperature. The flavours always seem to be more intense and some how more distinguishable in a chili that is served cold. Tell me I’m not alone on this?!
This chili is lightly adapted from the wonderful Sonia’s awesome recipe she posted a few weeks back. It immediately appealed to me and I just knew I had to make a variation (lets call them minor adjustments!)… I made a smaller batch which probably could have served two…
But I devoured it one evening, straight from the fridge having not had the appetite for it when that morning, served with lots more cashew cream and shredded cabbage, all bunged in to a bigger bowl…truly delicious satisfying healthy comfort food!
It was definitely the best chili EVER…that I’ve ever eaten let alone made! I was truly saddened after the last mouthful…why I didn’t make a a whole lot more is beyond me. Something I will rectify next time around by at least tripling the recipe!
I bet leftovers would have been awesome for breakfast with a fried egg on top…a little diced butter avocado on the side perhaps and a slice of the ultimate toasted paleo sandwich bread to wipe the bowl/plate clean. Pretty much drooling at the though of it!
I didn’t at all miss the bean element! The olive addition from Sonia was positively ingenious. The made the chili even more meaty and satisfying.
Finely chopping those veggies although a littler arduous was totally key. They mingled with the minced meat perfectly…so much so that you could barely distinguish between the two. Not that I’m opposed to veggies in my chili but I’ll be taking the time to dice them in to miniscule pieces from here on in for texture’s sake!
I bet this would freeze just perfectly and make for the perfect thaw and go meal when you arrive home with a grumbling belly.
Do you have a favourite go to chili recipe? Any secret/random ingredients that you fancy sharing?
*Lightly adapted from The Healthy Foodie
Bean Free Beef Chili
Prep Time: 10 minutes
Cook Time: 1 hour
Keywords: saute entree gluten-free grain free low-carb nut-free paleo soy-free carrot beef olives
Ingredients (Serves 1- 2)
- 2 heaped tbsp finely chopped white onion l
- 1 clove garlic, minced
- 1/2 red bell pepper, finely chopped
- 225g (1/2lb) lean ground beef
- 2 tsp Himalayan salt
- 1/2 tbsp raw cacao powder
- 1/4 tsp freshly cracked black pepper
- 1/2 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp hot chili powder (or to taste!)
- 1/2 tbsp chipotle paste (or to taste!)
- 1/4 ground cinnamon
- 1/2 cup (125ml) water
- 1/2 cup (90g) Kalamata olives pitted and sliced in half
- 1 medium carrot finely diced
- 2 cups (500ml) passata/crushed tomatoes
- 1/2 tbsp tomato paste
- Juice of half a lime
- Lime slices and shredded cabbage to serve
- A dollop of cashew creammakes for a mighty fine addition,
Melt 1 – 2 tsp ghee or coconut oil in a non stick pan/pot.
Saute onion and garlic in the pan for 3-5 minutes, until the onion is translucent.
Add ground beef to the pan and cook until nicely browned…about 5 minutes.
Next goes the red pepper…cook for a couple of minutes more before adding the carrots, water and cacao powder. Stir to combine and simmer for 3 minutes.
Stir in the remaining ingredients with the exception of the lime juice.
Bring to the boil, cover and simmer for 45 minutes – 1 hour; until the sauce thickens and reaches your desired consistency. Add a little more water if necessary.
Check seasoning, freshen up with a squeeze of lime and your good to go!
Serve chili topped off with shredded cabbage, a dollop of cashew cream, garnished with a slice of lime.
Chili keeps well in the fridge for up to two days or freeze for up to one month.