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

  1. In a large mixing bowl coat the diced beef and mince with oregano and ground cumin.
  2. 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.
  3. Add the diced onions and garlic and stir for another 3 minutes or so until the onion is translucent and fragrant.
  4. Add the canned tomatoes, tomato paste, chilli sauce, cayenne pepper and raw cacao. Adjust the amount of chilli to suit your preference.
  5. 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).
  6. 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.
  7. Serve on top of a baked sweet potato, or on its own with diced red onions, cilantro and a little grated cheese (optional)