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.
Great 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.
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
- 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.
- Heat the bone broth in a small saucepan.
- When the onion has started to soften, add the mince and dried oregano.
- 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.
- About 5 minutes before the mince is cooked, steam the broccoli until tender.
- Add the broccoli to the chilli, along with a pinch of sea salt and the remaining garlic, ginger and chilli. Mix well.
- Serve with the remaining chocolate grated on top, and a few leaves of fresh oregano.