This chilli is delicious on top of a baked sweet potato, folded in Mexican-style lettuce cups, on its own or as a healthy nachos topping! Serve with diced red onions and fresh coriander.
1kg (2lb) grass-fed beef steak, diced (chuck or stew meat)
500g (1lb) grass-fed beef mince
1 tbsp dried oregano
1½ tbsp ground cumin
2-3 tbsp macadamia nut oil
2 white onions, diced
4 garlic cloves, crushed
800g (1.8lb) canned diced plum tomatoes
3 tbsp tomato paste
4-5 tbsp chilli sauce (find one with no sugar or preservatives)
½ tsp cayenne pepper
1 tbsp raw cacao powder
Salt to taste
Fresh cilantro (coriander) and diced Spanish (red) onion to serve
- In a large mixing bowl coat the diced beef and mince with oregano and ground cumin.
- In a large cast iron pot, heat the oil over medium-high heat. Add meat and stir for 2 minutes until brown almost all over.
- Add the diced onions and garlic and stir for another 3 minutes or so until the onion is translucent and fragrant.
- Add the canned tomatoes, tomato paste, chilli sauce, cayenne pepper and raw cacao. Adjust the amount of chilli to suit your preference.
- Reduce to a simmer (there should be just enough liquid to cover the meat, but if it’s looking dry, add some more tomato paste or a little water).
- Simmer on low for 3-5 hours until the beef chunks start to break down. It will depend a little on the meat that you have – but aim for almost a pulled-beef and mince, chunky consistency. The longer you cook it, the more the beef chunks will fall apart.
- Serve on top of a baked sweet potato, or on its own with diced red onions, cilantro and a little grated cheese (optional)