This beef chilli recipe cooks in one pot: beef mince, peppers, grated carrot and kidney beans, in a Garlic & Herb bone broth, served with tortillas and charred avocado salsa. It serves 4-6, and after the mince is browned the chilli simmers, covered, for about 25 minutes.
Serves 4-6
Ingredients
- 2 tablespoons olive oil
- 2 medium onions, roughly chopped
- 2 carrots, grated
- 2 red peppers, roughly chopped
- 2 garlic cloves, finely chopped
- 650g lean beef mince
- ½ teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- ½ teaspoon smoked paprika
- 1 x 400g can chopped tomatoes
- 2 teaspoons Best Bone Broth Beef & Garlic Herbs Concentrate
- 2 cups (500ml) hot water
- 1 x 400g can red kidney beans
- Salt & pepper, to taste
- ¼ cup (60ml) fresh coriander, to serve
- Sour cream, to serve
- 2 avocados, charred & roughly chopped
- 1 tablespoon olive oil, for brushing the avocado halves
- 2 teaspoons honey, for brushing the avocado halves
- 1 tomato roughly chopped
- 6 limes, to serve
- 6-12 tortillas, toasted to serve
Method
- Heat the oil in a large saucepan over a medium heat. Add the onions, carrot and red peppers to the pan, stirring for about 5 minutes until softened. Add the garlic and cook for another minute.
- Add the beef mince and spices and cook until browned. Add the 2 teaspoons of Best Bone Broth Beef & Garlic Herbs Concentrate to 500ml of hot water and stir. Add the bone broth and canned tomatoes to the pan and stir. Reduce the heat and simmer, covered, for about 25 minutes.
- Remove the lid, add the kidney beans and season to taste. Cook for an additional 5 minutes to warm the beans.
- Remove from the heat, dish into individual bowls, top with fresh coriander leaves and sour cream and serve with charred avocado salsa, tortillas and fresh limes.
- To make salsa: Brush avocado halves with the olive oil and honey and place green side down in a smoking hot pan. Cook until charred and dark golden. Chop and mix with tomato and seasoning.
Make it with Garlic & Herb
This chilli was written for our Garlic & Herb bone broth concentrate: Garlic & Herb 260g · Garlic & Herb 350g
The broth is made in Queensland from 100% grass-fed cattle from Australia and New Zealand. Delivery is free and takes up to 3-5 working days. If you do not like it within 30 days, message us and we will refund your money. You do not need to send it back.
FAQ
Can I use a different flavour? Yes, but this recipe was written with Garlic & Herb, so another flavour will change the taste. The concentrate already contains salt, so taste before you add more. Original Beef has only beef and evaporated sea salt.
How much bone broth concentrate does this chilli use? 2 teaspoons, mixed into 500ml of hot water. That is 1 teaspoon to each 250ml. The broth goes into the pan with the canned tomatoes, and the chilli then simmers, covered, for about 25 minutes.
How do I store leftover chilli? Cool and cover it, then put it in the fridge or freezer within one to two hours. The Food Standards Agency says leftovers kept in the fridge should be eaten within 48 hours. Source: Food Standards Agency, Student guide to food safety and hygiene (https://www.gov.uk/government/publications/student-guide-to-food-safety-and-hygiene/student-guide-to-food-safety-and-hygiene).
Can I reheat leftover chilli? Yes, but only once. Heat it until it is steaming hot throughout, not just warmed. On the hob, stir frequently and make sure it is heated throughout. Source: Food Standards Agency, Cooking your food (https://www.gov.uk/government/publications/cooking-your-food/cooking-your-food).
Adapted from Best Bone Broth Recipe Book 1, page 7. Conversions: 650g/1.5lb to 650g; 400g/14oz to 400g; cups shown with ml at 250ml a cup (2 cups = 500ml, ¼ cup = 60ml); "chili" to "chilli".
