Beef Chilli Con Carne
| Recipe By: | Justine Kiggen |
| Serves: | 4 |
Ingredients
- lettuce leaves, to serve
- lime, cut into wedges, to serve
- fresh coriander, to serve
- chopped tomato, to serve
- guacamole, to serve
- 2 tsp ground cumin
- 1 tbsp ground coriander
- 1 aubergine, thinly sliced
- Coconut oil, for frying
- salt and pepper
- 1 cup homemade beef stock
- 2-3 green chillies, finely sliced
- 2 tbsp Xylitol
- 1 x 400 g tin organic Italian chopped tomatoes
- 2 tbsp tomato paste
- 700 g free range lean beef mince
- 1 tsp coriander, ground
- 1 tsp cumin, ground
- 1 onion, finely diced
- 4 garlic cloves
- 2 tbsp coconut oil
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Cooking Instructions
- For the chilli: Heat the coconut oil in a pan, add the garlic, onion, chili and spices, sauté for 3 minutes, or until the onion is soft and golden. Add the beef mince and cook until browned; add the tomato paste and cook for another minute, then stir through the remaining ingredients.
- Bring to the boil, reduce heat and simmer for 10-15 minutes. Season.
- For the aubergine: Heat coconut oil in a small saucepan. Fry aubergine slices until golden and crisp. Toss together spices and seasoning and sprinkle over hot aubergine rounds.
- To serve: Place the chili mince in 4 bowls, and serve with aubergine rounds, guacamole, tomato, fresh coriander and lettuce leaves.
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