Chili Con Carne

(Serves 6-8)

Ingredients:

• 2 yellow onions, diced
• 2 red bell pepper
• 4 garlic cloves
• 2 tbsp oil
• 2 heaped tsp hot chili powder (or 2 level tbsp if you only have mild)
• 2 tsp paprika
• 2 tsp ground cumin
• 2 lbs of ground beef, chicken or turkey
• 2 beef stock cubes
• 2- 14 oz cans chopped tomatoes
• 1 tsp dried marjoram
• Sea salt and ground black pepper, to taste
• 1 oz dark chocolate
• 4 tbsp tomato purée
• 2- 14 oz cans of dark red kidney beans
• Precooked brown rice, optional for meal 1 or 2
• Sour cream for serving, optional

Instructions:

1. Dice your onions, bell peppers and garlic.
2. Add pot (cast iron for the best taste) to the stovetop and turn heat to medium.
3. Add 2 tbsp oil and leave it for 1-2 minutes until hot.
4. Add the onion and cook, stirring frequently, for about 5 minutes, or until the onion is soft and translucent.
5. Next, add in the garlic, red pepper, chili powder, paprika and ground cumin.
6. Stir until combined and allow it to cook for another 5 minutes, stirring occasionally.
7. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. Allow to cook until meat is fully cooked and lightly browned.
8. Crumble your beef stock cubes into 20 oz  hot water. Pour this into the pan with the meat and vegetable mixture.
9. Add canned tomatoes, dried marjoram, dark chocolate, salt, pepper and tomato purée. Stir well.
10. Bring your chili to boil, give it a good stir and cover with a fitted lid. Reduce heat until it’s gently simmering. Cook for 20 minutes, stirring occasionally so it doesn’t stick to the bottom. If it begins to become too thick add a couple tablespoons of water and reduce the heat a little more.
11. Drain and rinse kidney beans in a sieve and stir them into the chili pot. Bring to a simmer again, and allow it to cook for another 10 minutes without the lid, adding a little more water if it looks too dry.
12. Time for a taste test! Taste a bit of the chili and add any additional seasoning. You may want a little more kick to your chili.
13. Replace the lid, remove the pot from the burner, turn off the heat and leave your chili to stand for 10 minutes before serving. This allows the flavors to really develop
14. Serve with soured cream and cheese if that’s your thing. For a little extra high fiber starch for breakfast or lunch you can add some precooked brown rice.