Cheap n Cheerful Chocolate Chilli

This is one of my favourite fall back recipes for a midweek dinner for four people. It’s a good chance to use up any vegetables that might be a bit past their prime, it’s cheap, it’s delicious, it takes hardly any time to make and, of course, it’s healthy for you!

Heat a couple of tablespoons of beef dripping (from pastured animals) in a frying pan and then brown 400g of organic pastured minced beef. Add a good 400g or so of chopped veggies (onions, carrots, celery, peppers, courgettes, mushrooms, garlic etc. are all good) and stir over a medium high heat for ten minutes.

You can experiment with spices according to what you have in stock but, for starters, you could try stirring in: two teaspoons cumin, one teaspoon ground coriander, half teaspoons each of sea salt, ground pepper, chilli flakes, cinnamon and sweet smoked paprika; and a few cardamom pods. Add a ladleful or two of bone broth if you have some. Then pour half a bottle of passata in, turn the heat down, pop a lid on and leave for a good hour or so.

Just before you are ready to serve up add a couple of squares of dark chocolate to your chilli and taste to adjust the seasoning. Then serve topped with plenty of sliced avocado and chopped coriander.

This recipe is suitable for most of my coaching clients. If you are currently not able to cook with tomatoes then you can substitute with a steamed and mashed butternut squash; and extra bone broth.