March 9, 2021

Our Favourite Beef Chili (GF/DF)

It’s a rainy day favourite that I love cos it makes so many servings with one prep session. I soak the beans the day before or a few days before so they’re ready to go and prep veggies as I have moments so that when it comes to the making it’s as quick and easy as it can be!

You’ll see there are lots of ingredients you can leave out to work with what you have on hand. A can less of tomatoes and you’ll be ok, or not using fire roasted ones… you’ll be just fine. The good beef, the hour of cooking, the cumin and the paprika, they’re the main key players.

I usually freeze a few portions for a lazy day, and so we don’t eat the same thing for 3 days in a row!

Our Favourite Beef Chili

Prep Time45 mins
Cook Time1 hr
Course: Main Course
Servings: 8
Cost: $15+ depending largely on beef cost!

Equipment

  • large skillet or saucepan

Ingredients

  • 2/3 cup each, finely diced celery, carrot, white onion
  • 1 clove crushed garlic
  • 3 tbsp olive oil
  • 3/4 lb high quality grass fed beef
  • 1 tbsp apple cider vinegar
  • 2 tbsp coconut aminos/tamari/soy sauce
  • 1/2 bottle white wine you can also use beer
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1/2 tsp oregano optional, I honestly often leave this out!
  • 2-3 tbsp honey
  • 1/4-1/2 tsp ground chipotle peppers  another one I often leave out to simplify!
  • 1/4 tsp chili flakes optional
  • 15 oz fire roasted tomatoes (one can)
  • 15 oz chopped tomatoes (one can)
  • 3 tbsp tomato puree or ketchup
  • 1 tsp dijon mustard
  • to taste salt and pepper
  • 30 oz pre soaked, sprouted and cooked pinto beans

Instructions

  • 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.

 

Enjoy!

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