Paleo Chilli Con Carne

This is comfort food at its best. It’s quick to make, and tastes far superior when you use quality grass-fed meat. The kidney beans are of course, replaced with carrots and mushrooms, but you can include whatever vegetables you prefer.

Serves 5

Prep time: 15 minutes. Cooking time: 20-30 minutes

1 tbsp ghee
500g grass-fed mince meat
4 carrots (organic), finely chopped or diced
1 onion, peel and chopped
3 garlic cloves, crushed
1 red chilli pepper, finely chopped (including the seeds)
250g chestnut mushrooms
2 x 400g tin tomatoes
400ml (1¾ cups) organic beef stock


1. Heat the ghee in a lidded pan or flameproof dish on low-medium, and cook the onions and garlic until soft.

2. Add the mince meat and cook gently until browned all over.

3. Add the carrots, chill pepper, mushrooms and tinned tomatoes, and cook for a couple of minutes making sure the ingredients are mixed well together.

4. Add the stock and bring to the boil, then turn down the heat and simmer for 20-30 minutes, until the juices have reduced and thickened.

Serve with loads of green vegetables. Any kind!

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