Child-Friendly Paleo Chilli

Some people I know, when they make a chilli, they make the children a separate dinner that's mild. Like fish fingers and chips. Or chicken nuggets. 

I'm not a massive fan of this, because a) when this happens you don't really all sit together, you just feed the kids first and then the grown ups sit down while the kids watch TV after their dinner. And b) children don't really get used to the flavours of smoked paprika, cumin, garlic. It's delicious and I think they should have a go.

This chilli has no actual spice or heat in it. There's nothing that's going to be fiery. But there's a lot going on in there. There's the earthy cumin, smoky paprika and rich tomatoes. You can always add in some dried red chilli flakes afterwards if you want a bit more spice. Just dish up the children's and then add the flakes before you serve the grown ups. 

My ten-year old loves this with some grated cheese on top, on rice. It's good with baked sweet potatoes too - or pour it over a pile of oven chips, like Russ Crandall does in his book Paleo Takeout

All good stuff. 

Child-Friendly Paleo Chilli
Serves 4
400g minced beef
1 red onion, peeled and chopped
2 cloves of garlic, peeled and chopped
2 x 400g cans chopped tomatoes
2 tsp sundried tomato paste
half teaspoon oregano
1 tsp smoked paprika
1 tsp ground cumin
quarter teaspoon salt (or to taste)

First, fry the minced beef in a large pan (don't add any oil). Continue to stir-fry the beef until browned and sizzling and then add the onions and garlic. Cook until softened. 

Add the two cans of chopped tomatoes and then stir in the sundried tomato paste. Sprinkle in the oregano, paprika and the cumin and add a pinch of salt. Simmer until everything's cooked and the sauce has reduced to a rich, thick consistency. Serve hot, with freshly boiled white rice or on top of a baked sweet potato.