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.