May 19, 2017

Our Favourite Beef Chili and Paleo ‘Corn’ Bread


Makes 5 serving

2 cups pre prepped mirepoix (or 2/3 cup each finely diced celery, carrot, white onion)
1 clove crushed garlic
3T olive oil
3/4lb high quality grass fed beef
1T apple cider vinegar
2T coconut aminos
1/2 bottle white wine (drink the other half while the sun sets on your deck ??)
1T cumin
1tsp paprika
1/2 tsp oregano
2-3T raw honey
1/4-1/2 tsp ground chipotle peppers (tip: sometimes buying flakes and grinding yourself is a lot cheaper!)
1/4-1/2 tsp chili flakes
15oz fire roasted tomatoes
15oz diced tomatoes
3T tomato puree
1 tsp dijon mustard
1 cup water/stock
30oz pre soaked, sprouted and cooked pinto beans



In an extra large skillet or deep saucepan sauté the mirepoix and garlic in olive oil over a low heat.  Stir them regularly until they are soft and the onions are translucent. Turn up the heat to medium high and add in the beef, stirring until the beef is browned.

Turn down the heat again and stir in the aminos and apple cider vinegar. Next deglaze the pan with 1/2 bottle of the white wine, scraping up all the bits that are stuck to the bottom of the pan.

Finally add in all other ingredients (except the beans), with the stock and stir it all together. Then cover the pot with a lid, make sure the heat is on low and then cook it all down on that low heat until everything is soft and the flavours have come together. About 1 hour.  After an hour add in the beans, taste, season to taste and cover for another 15 minutes or until you are ready to serve.

We top our bowls with grated raw cheddar, chopped cilantro, and avocado slices and eat it with wedges of Paleo Corn Bread – you can find that recipe HERE.



Related Posts

Green Chicken Enchiladas

Breads, Main dishes

To serve 4 INGREDIENTS 1.5lbs skinless, boneless chicken thighs 1.5lbs tomatillos 1 tsp diced jalapeno pepper 1 medium sized onion 2 cloves garlic 3 cups good stock 10-15 organic sprouted…

Our Go-To Meals: My Master List

lifestyle, Main dishes

In short, a list of all the meals we regularly make.  And I can’t recommend making your own one of these enough, so grab a pen and paper! Why? As…

Spelt Pizza Crust with a Slow Cooked Beef and Tomato Sauce

Breads, Main dishes

Crust Ingredients: 3 cups wholegrain spelt flour (plus extra for dusting your kneading surface) 1 1/4 cups warm but not hot water 2 tsp dry active yeast 1 tsp pressed…

Paleo Skillet ‘Corn’ Bread

Breads, Main dishes, Paleo

Paleo skillet ‘corn’ bread. Corn bread is one of my favourite American treats but I didn’t have corn meal and lots of you don’t eat it so here’s a flexible,…

Sweet Potato Soup with Pomegranate Seeds

Main dishes, Paleo, Vegan

Autumn taunted us for a few days last week with lower temperatures and I was instantly ready to dig out the pumpkin pie spice, start Christmas shopping and curl up…

Roasted Carrot Hummus

Main dishes, Paleo, Salads, Vegan

My weekdays run on pre prepped veggie bowls. They’re the best for doing mass prep in one go and then getting to tuck into hearty nutritious food with minimal prep…