AUTUMN CHILLI
INGREDIENTS
Ingredients:
500g beef mince (best quality you can afford)
2 onions (different colours, we like diversity)
4-8 cloves garlic (measure with your heart)
1 medium zucchini
2 capsicums (different colours, we like diversity)
optional veg additions: carrots, celery, sweet potato
2 tbsp tomato paste
3 fillets anchovies (for salty flavour depth, trust me)
1 can kidney beans (or use your fav bean)
1 can black beans (or lentils)
2x 800g can tomatoes (I used San Marzano)
Chilli to taste (I added 1tbsp spicy chilli relish)
Optional but delicious: 2 squares dark chocolate
Healthy additions: liver powder or bone broth concentrate
Spice Mix:
1 tsp Italian herbs
2 tsp smoky paprika
3 tsp cumin
2 tsp salt
1/2 tsp pepper
1/2 tsp each garlic powder and onion powder
Optional toppings:
Corn chips, dollop sour cream or coconut yogurt, shredded cheese, fresh avocado, spring onion, lime juice, flaky salt.
Serve with rice.
METHOD
Fry beef in medium-high heat pan until all the moisture has been cooked out and the meat starts to brown.
Next add chopped onion, garlic, zucchini, capsicum, any other veggies, tomato paste and anchovies. The pan should deglaze with the moisture from these veggies. Again, cook until most of the moisture has been cooked out.
Next add tomato paste, anchovies and spice mix. Cook out the paste for a good 5 minutes.
Add tomato cans, bring to a uncovered simmer for ~20 minutes.
When you have reached your desired consistency, taste taste taste! Adjust spices, more chilli? If it needs something and you don’t know what it is, I’m telling you it is salt. Don’t be shy. Add drained beans and chocolate and stir through.
Serve with rice and add any toppings you desire. Enjoy!
