Our version of AIP chilli – and it’s awesome (even if we do say so ourselves).
N’omato? What’s that? Before we decided to ‘go Paleo’ chilli was one of our go-to meals. Full of tomatoes, and warming spices, it was easy, tasty, and the whole family loved it. It’s no wonder one of us was contasntly feeling ill – all those nightshades!! Luckily we’ve found an amazing alternative for the AIPers. This AIP chilli still has that warming feeling thanks to a bunch of herbs and AIP friendly spices, such as turmeric, plus a nice smoky kick from this amazing smoked Himalayan salt.
The evolution of the P&CO AIP chilli…
- 1 onion (chopped)
- 3 garlic cloves (crushed)
- 1tbsp coconut oil
- 1 courgette (diced small – 1cm ish chunks)
- 1 diced carrot (diced small – 1cm ish chunks)
- 1 raw beetroot grated or blitzed in food processor/Vitamix
- 1lb grass fed beef
- 2 cups bone broth
- 1tbsp ground ginger
- 1/2tsp cinnamon
- 1cm grated fresh horseradish
- 1tsp turmeric
- Few leaves of fresh oregano (torn up)
- 1 tsp Harbour Smokehouse Smoked Himalayan Sea Salt
- Fry the onion in the coconut oil then add garlic, the diced carrot and courgette. Cook until soft, then add the blitzed beetroot and stir in.
- In a separate pan fry the beef (no oil required, but feel free to use any Paleo-approved oil such as Olive or Avocado oil)
- Add the browned beef to the veggies and give it a good stir.
- Add the broth and herbs/spices then cook low and slow in the oven for 45 minutes. (Can also be cooked on hob much faster but the favours seem to meld together better when cooked low and slow).
- Add avocado and fresh coriander leaves and eat straight from the bowl.
- Serve with cauliflower rice.
- Try it with these home-made cassava flour tortillas (recipe coming soon).
- A perfect filling for jacket sweet potato.