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I remember when I was at university I used to love really spicy food. Mexican, Indian, Thai - Chinese food speckled with red chillies. At home, I'd buy a bottle of hot sauce and slosh it over pretty much everything. When I went out, I'd always order the spiciest thing they had. I remember eating a Thai curry in Romsey with my sister and her boyfriend that was so hot it sent us into a sinus-clearing, giddy, psychedelic mess.
But anyway. I can't eat chillies now (boo).
But I love chilli. Keen to make a family chilli (without beans or actual chillies) I stumbled upon this recipe for Paleo Sweet Potato Chilli from Tastes of Lizzy T's. The only problem was that it contained half a cup (yes, HALF A CUP) of chilli powder. I also chose to skip the sugar, hoping that the carrots and sweet potatoes would cook and trickle their sweet juices into the sauce. So although this recipe is based on the one above, I've changed it quite a bit - instead of detailing everything I changed I thought it would be easier if I wrote it out again. Tastes of Lizzy T's - thank you for the inspiration.
This recipe is gluten, nut and dairy-free. It makes quite a lot, but I always think if you're going to have this cooking all day you might as well make it worthwhile. Freeze in portions or save it for breakfast.
Crockpot Paleo Chilli Con Carne - inspired by Tastes of Lizzy T's recipe, above
1 tsp cooking fat (I used duck fat)
3 garlic cloves, peeled and chopped
2 red onions, peeled and chopped
800g beef mince
150ml beef stock/broth
2 x 400g tins chopped tomatoes
1 bay leaf
1 tsp dried oregano
1 and a half teaspoons smoked paprika
4 medium-sized carrots, peeled, trimmed and cut into large chunks
2 large sweet potatoes, peeled and cut into large chunks
First, fry the onion and garlic in the cooking fat, in a large saucepan, until softened. Add the beef, and stir to brown. Once the beef is sealed, pour in the stock, chopped tomatoes and add the bay leaf, smoked paprika and oregano. Tumble in the carrots and sweet potato chunks and bring to a simmer.
Tip the lot in the slow cooker and leave to cook for 4-6 hours on high. Lovely with a few slices of avocado, with lime juice to squeeze over.