Chunky Style Chilli Con Carne
Serves 6 to 8
1.2kgs rump roast, diced
3 large carrots, diced
2 x 400g cans chopped tomatoes
5 fresh tomatoes, diced
1 tbsp coconut oil
4 fresh chilies, finely chopped (with seeds if you like it really hot)
6 cloves garlic, minced
2 brown onions, diced
1 big sprig basil
1 sprig sage
1 tsp ground cinnamon
2 tsp ground pepper
4 tsp ground cumin seeds
4 tsp ground coriander seeds
1 tsp ground ginger
2 x 400g cans kidney beans; rinsed and drained.
Pinch of Salt to taste
On the stove; place your stock pot. Add 1 tablespoon coconut oil and bring to medium heat.
Add coconut oil, onion, chilli, and garlic and sauté for 5 minutes.
Add beef, spices and carrots. Sauté for 8 minutes, stirring.
Add in everything else except the kidney beans and give it a good mix through.
Let simmer for 1.5 hours, stirring occasionally.
Add in the kidney beans and mix through.
Allow to sit for 5 minutes and then serve with cauliflower rice.