Who doesn’t love a good chili con carne? This versatile tex-mex staple is a household favorite on cold winter nights, after a long day at work or a grueling workout. What’s great about chili is that with little effort, it feeds so many people and the longer you keep it in the fridge, the better it tastes.
Top Tip: Have fun with your chili and load it with fat! Serve it atop a bowl of lime and cilantro cauliflower rice, top it with sour cream, high-fat cheese and avocado and you’re in heaven. Vegetarian or vegan? No worries! Just swap out the beef and bacon and load it up with chopped up mushrooms and walnuts for extra sustenance, and of course, veggie stock in place of beef stock.
THIS RECIPE YIELDS 4 SERVINGS
Prep Time: 5 Minutes
Cook Time: 40 Minutes
Total Time: 30 Minutes
Ingredients
- 500 grams Ground Beef
- 100 grams Onion
- 200 grams pureed tomato
- 75 grams Green Peppers
- 2-3 Cloves of Garlic
- 200 grams Bacon (chopped or cubed)
- 200 grams White Mushrooms
- 100 grams Spinach
- Fresh Oregano
- Fresh Coriander
- Salt to Taste
- 1 Tsp Pepper
- 1 Tsp Cayenne Pepper
- 1 Tsp Cumin Powder
- 1 Tsp Paprika
- 1 Beef Stock Cube
- Drizzle EVOO (Extra Virgin Olive Oil)
- 2 Cups Water
Directions
- Fry the bacon on a room-temperature stockpot so that the fat renders out. Add some olive oil to speed up the process. You can even place your pan in the fridge for five minutes before you fry for best results.
- Once most of the fat has rendered then add in the onions and fry.
- Add the garlic once the onions turn translucent
- As the garlic turns slightly brown add in the green peppers
- Add in the beef along with all the dry seasoning and cook
- Add in the tomatoes, mushrooms and spinach
- Add the stock cube and water
- Cook down for 10 minutes
- Add in the fresh oregano and coriander
- Reduce on the stove if required
