Hearty and filling chorizo chili con carne made with ground beef and chipotle peppers. This gluten-free, paleo chilli is made in a slow cooker but you can easily make it on a stovetop or in the oven.
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 2 medium chorizo sausages, skin off and diced roughly
- 650 grams / 1.5 lb ground beef mince
- 2–3 cloves garlic, diced
- 2 chipotle chilli peppers (dried or tinned), diced
- 1 teaspoon sea salt
- 1 teaspoon coriander seed powder
- 1.5 teaspoon cumin powder
- 1 teaspoon paprika powder
- 1.5 cup diced tinned tomatoes
- 1 tablespoon balsamic vinegar
- Garnish: greek or coconut yoghurt, fresh coriander, spring onion
Slow cooker method:
- Cook the onions in olive over medium-high heat for about 4 minutes. This can be done in a frying pan or directly in a slow cooker dish if it’s heat-proof. Then add the diced chorizo, stir and cook for a further 2 minutes, until slightly browned.
- Now add the beef and break it apart while stirring with the onion and chorizo. Cook for 3-4 minutes. Follow with the garlic and spices, and stir together for a minute to release the aromas.
- Finally, add the tomatoes and vinegar, bring to a simmer and transfer to a slow cooker (unless already in the slow cooker dish, then simply place the vessel back onto the heating element).
- Cook covered for 2-3 hours on HIGH, 4-5 hours on MEDIUM, 6-7 hours on LOW.
- Repeat the same steps as above but cook everything in a large pot or a deep frying pan with a lid. Once all ingredients are added and brought to a simmer, cover with a lid and cook for 30-45 minutes, stirring a few times.
- Repeat the same steps as above and once all ingredients are added and brought to a simmer, transfer the mix to an oven-proof casserole dish or a Dutch oven, cover with foil and cook in a 200C/395F oven for 30-45 minutes. Stir halfway.
If you can’t find chorizo, use bacon and add paprika powder.
If you can’t find chipotle chili, use regular chili powder and smoked paprika.
If you can tolerate dairy, serve this chilli with a little plain yoghurt or sour cream on the side. Otherwise, serve as is with a little fresh coriander on top. It goes well in tacos, over sweet potatoes, cauliflower rice; also, quinoa or white rice if you eat those.