May 19, 2017

Our Favourite Beef Chili and Paleo ‘Corn’ Bread

INGREDIENTS

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
Salt
Pepper
30oz pre soaked, sprouted and cooked pinto beans

 

DIRECTIONS

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.

Enjoy!

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