Beef Chilli

This chilli tastes as though it has been bubbling away in a slow-cooker for hours, but really only takes about half an hour from chopping board to bowl. It’s rich, warming and full of nutrients, perfect for a cold winter’s evening.

albumtemp-31Great paired with cauli-rice or if you prefer some carbs, buttery sweet potato mash.

Note that chillies are a nightshade vegetable so can be omitted if you have a sensitive digestive system, read why they might cause problems here. You could always add more ginger for heat.

Serves 4

Approximate nutrition per serving: 297kcal 14.9g fat / 6.1g saturated fat / 12.7g total carbs / 5.1g fibre / 7.6g net carbs / 25.4g protein.


  • 400g organic, grass-fed beef mince
  • 250ml organic beef bone broth, ideally homemade or try Ossa Organic
  • ½ red onion, about 80g
  • 2 garlic cloves, crushed
  • 20g dark chocolate, I used Willie’s Pure Gold 100% cacao
  • 150g broccoli, finely chopped
  • 150g courgette, finely diced
  • 1 tablespoon grass-fed ghee / butter
  • 1-2 red chillies, finely sliced, or ½-1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 30g fresh ginger grated (or more if omitting chillies)
  • 1 teaspoon ground ginger
  • A few sprigs of fresh oregano
  • Pinch of sea salt



  1. Melt the ghee in a large frying pan on a medium-low heat. Sauté the onion, half the garlic, half the ginger and half the chilli, stirring frequently so that the garlic does not catch.
  2. Heat the bone broth in a small saucepan.
  3. When the onion has started to soften, add the mince and dried oregano.
  4. Once the mince has browned, after about 5 minutes, add the hot bone broth and half the chocolate to the pan. Turn the heat down to low and cook mince for about 15-20 minutes. Do not cover as the bone broth will reduce and thicken, making a sauce.
  5. About 5 minutes before the mince is cooked,  steam the broccoli until tender.
  6. Add the broccoli to the chilli, along with a pinch of sea salt and the remaining garlic, ginger and chilli. Mix well.
  7. Serve with the remaining chocolate grated on top, and a few leaves of fresh oregano.








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