13 May 2015
DinnerTime
Paleo Chilli Pot

Ingredients
Preparation
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1. Heat a large heavy based saucepan on medium-high heat and pre-heat oven to approximately 120 degrees Celsius if you would like to toast walnuts.
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2. Dice onion finely and add to saucepan with coconut oil. Stir regularly while you peel and crush garlic and slice chilli.
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3. Add to the onion and continue to stir until onion starts to become translucent.
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4. Tip walnuts (approx. 2 handfuls) onto a baking tray and roast for about 10-15 minutes.
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5. Add cumin and paprika powder to saucepan with the onion and stir for a minute before adding beef mince. Turn heat to very high and sauté beef until browned, while you chop carrots and courgette.
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6. Dice carrots by cutting in half lengthways, then into 2-3 long pieces, then dice from the side so you have really small pieces (this will reduce cooking time).
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7. Add to pan as you go along, then do the same with the courgette.
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8. Add chopped tomatoes and tomato paste to the pot and allow to cook on high, stirring occasionally for about 10-15 minutes, or until carrots are tender.
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9. If you would like to thicken the sauce, mix a teaspoon of tapioca starch with a dash of water in a mug, then tip into pot, stirring thoroughly and ensuring you continue to let it boil for at least another 2-3 minutes to cook the starch.
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10. If you are using cacao or cocoa powder, add here as well.
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11. When carrots are cooked, chop walnuts roughly and add to the pot.
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12. Remove from the heat and allow to cool slightly while you cut up chocolate into small pieces using a sharp knife, and roughly chop a handful of fresh coriander leaves.
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13. You can mix the chocolate through the whole pot before serving (it will melt) or use it as a garnish with the coriander and it will hold it’s shape a bit more.
Recipe shared by Dinnertime.
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