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Chilli con carne
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Chilli con carne

In this recipe for chilli con carne I use Feather and Bone’s fabulous organic mince with organs (super food!) to make it extra nutritious.
Course Main Course
Cuisine Mexican, Tex Mex
Keyword adzuki beans, beef, beef mince, chilli, gluten free, ground beef, organ meats, stew
Total Time 1 hour
Servings 3 -4

Ingredients

  • 1 tbsp ghee or olive oil
  • 1 small onion chopped
  • 1-2 garlic cloves minced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 500 g organic beef mince with organs or regular beef mince
  • 1 tbsp chipotles in adobo
  • 1 can chopped tomatoes
  • 1 cup cooked black or red beans
  • 1/2 cup beef stock
  • 1 tbsp dried oregano
  • 1 tsp sea salt
  • freshly ground black pepper

Instructions

  • Heat ghee or olive oil in a pot.
  • Add onion, garlic, cumin, coriander and smoked paprika. Cook for a couple of minutes, stirring often.
  • Add mince and break down with a spoon, allowing it to brown.
  • Add chipotles in adobo, tomatoes, beans and stock.
  • Add oregano by rubbing it between your hands to break the leaves. Season with salt and pepper, stir.
  • Cover pot and simmer for 30 minutes.
  • Uncover pot and continue cooking for another 15 minutes or so, to allow chilli to thicken.
  • Garnish with coriander and serve with veggies, avocado and a squeeze of lime juice.