Lean Mean Chilli

Working full time, going to the gym and cooking doesn’t always go together and sometimes the thought of a take-away is just too tempting! So today I am posting my weeks batch of dinners/lunches, you can freeze portion sizes and just heat it up when you come home.

Makes around 6-8 portions

This is what you need;

• 500g Lean beef mince (if you can’t eat beef just substitute this with lamb)
• 450g a good cut beef, so ideally sirloin but you can use hip, anything with a low fat %, but you can use beef offcuts as this will be simmering for hours!
• 2 finely chopped yellow onions
• 2 red paprika, diced
• 1 pickled jalapeno
• 2 minced garlic cloves
• 3 tbsp Chili powder (I use a Vietnamese chili powder but any chili powder will do)
• 2 tsp cayenne pepper
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp onion powder
• 2 tsp sea salt
• 2 tsp crushed black pepper
• 1 tbsp hot paprika powder
• 1 tbsp celery salt
• 1 tin chopped tomatoes
• 2 tbsp tomato puree
• 1 cup beef stock
• 1 tin pinto beans and/or kidney beans
• 1 bottle of light beer (330ml)

All the above spices are everyday spices so if you if you buy them you will be using them for curries, chilies and stews in the future. Start by chopping your onions, garlic, paprika and jalapeno, then in a pot add around 1 tbsp of groundnut oil, when hot add the chopped veg. Brown the onions then add your meat, once brown add all the spices and mix, let the spices really marinate the meat, put the lid on and leave for 5 min. Then mix and make sure the meat has been properly coated. Add the chopped tomatoes, beef stock, beer and beans, mix and let this simmer on a low heat for about 2-3 hours.

Serve this with some brown rice and root vegetable tortilla chips with a small sprinkling of cheese.

Enjoy x