You might have tried a few recipes for chilli con carne before (also known simply as chilli or beef chilli) but I hope that my version will tickle you tastebuds’ fancy and you give it a go in the kitchen.
I am going to show you how to make chilli con carne in a slow cooker but of course you can also make this recipe on a stove stop or in the oven (see my instructions below). This is a paleo friendly recipe so I am not using any beans but if you want to use some, make sure to pre-soak them for 12 hours in some salted water and cook them well prior to remove/break down some of antinutrients found in legumes (phytic acids and lectins). This will make them much easier to digest. Otherwise, just go without.
My special ingredients are chorizo and dried chipotle chilli. Chorizo is heavily spiced with paprika and garlic and it adds incredible flavour and colour to this beef stew. Chipotle chilli adds both the spice and the smokiness to the chilli – a wonderful combination. Please get good quality chorizo from your local butcher or deli and check the ingredients. Alternatively, add some bacon and extra paprika spice. You can get dried or canned chipotle peppers, either can be used in the recipe. Look for them in the Mexican section of your supermarket or order them online. They are fantastic to have on hand and you can make chipotle chicken, add them to pulled pork or to make smokey tomato salsa. Alternatively, use some smoked paprika powder or just regular paprika.
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- 1 tablespoon olive or coconut oil
- 1 large brown onion, finely diced
- 2 medium chorizo sausages, skin off and diced roughly
- 600-700 grams grass fed ground beef/mince
- 2-3 cloves garlic, diced
- 2 chipotle chilli peppers (dried or tinned), diced
- 1 teaspoon sea salt
- 1 teaspoon coriander seed powder
- 1½ teaspoon cumin powder
- 1 teaspoon paprika
- 1½ cup diced tinned tomatoes
- 1 tablespoon aged balsamic vinegar
- Garnish: greek or coconut yoghurt, fresh coriander, spring onion
- Cook onion in olive or coconut oil over medium-high heat for about 4 minutes. This can be done in a frying pan or directly in a slow cooker dish if it's heat-proof. Then add the diced chorizo, stir and cook for a further 2 minutes, until slightly browned.
- Now add the beef and break it apart while stirring with the onion and chorizo. Cook for 3-4 minutes. Then add the garlic and spices and stir together for a minute to release the aromas.
- Finally, add the tomatoes and vinegar, bring to simmer and transfer to a slow cooker (unless already in the slow cooker dish, then simply place the vessel back onto the heat element).
- Cook covered for 2-3 hours on HIGH, 4-5 hours on MEDIUM, 6-7 hours on LOW.
- Repeat the same steps as above but cook everything in a large pot or a deep frying pan with a lid. Once all ingredients are added and brought to simmer, cover with a lid and cook for 30-45 minutes, stirring a few times.
- Repeat the same steps as above and once all ingredients are added and brought to simmer, transfer the mix to an oven-proof casserole dish or a Dutch oven, cover with foil and cook in a 200C/395F oven for 30-45 minutes. Stir half way.
I like to serve this chilli with a little plain yoghurt on the side and on top but sour cream can also be used. Otherwise serve as is with a little fresh coriander on top. It goes well in tacos, sweet potatoes or over quinoa or white rice if you eat those.
Want more Mexican inspired paleo recipes?
Mexican Egg Scramble with Radish Salsa
Jalapeños & Coconut Bread with Chipotle Butter
Easy Chicken & Kale Tortilla Soup (sans tortillas)
Mexican Tuna Steak with Sweet Red Peppers & Avocado Salsa
Mexican Inspired Naked Burrito Bowl