Organ Chilli Con Carne

This isn’t just chilli con carne, it’s an upgraded version. Alongside sweet potato, beef mince, peppers, mushrooms, cheddar, and dark chocolate, we also added our beef organs powder for a serious nutrient boost. It's the perfect crowd pleasing dinner and it's a great one to add to your meal prep as leftovers taste even better the next day.  Don't forget to add some chopped avocado and coriander for a burst of freshness! 

Serves 4 

Ingredients: 

• 1 white onion - finely chopped 
• 1 red bell pepper - chopped into small pieces 
• 5-6 chestnut mushrooms - sliced 
• 1 medium size sweet potato - peeled and chopped into cubes 
• 1 red chilli - finely chopped 
• 3 garlic cloves - crushed 
• 1 tbsp dried oregano 
• 1 tsp chilli powder 
• 1 tsp ground cumin 
• 1 tsp smoked paprika 
• 500g organic and grass fed beef mince 
• 400g tomato passata 
• A generous handful of grated cheddar cheese 
• A square of really dark chocolate (at least 80% cocoa) 
• 1 scoop Organised 
• Salt & pepper to taste 

Serve with: 

• A dollop of Greek yogurt or sour cream 
• Chopped coriander 
• Chopped avocado 
• Extra grated cheddar 

1. Add a drizzle of extra virgin olive oil to large pan on a medium heat. Once hot add in the chopped onion, pepper, mushrooms and sweet potato.
2. Cook for 5-8 minutes until the onion starts to caramelise.
   
3. Add in the chilli and garlic and cook for 1 more minute until fragrant. 
4. Add in all the spices and herbs and stir to combine. Add in the beef mince, mix everything together and cook for 2-3 minutes until the meat has slightly browned.
5. Add in the tomato passata and bring to a gentle simmer. Cook uncovered for 25-30 minutes stirring from time to time until thick rich. If needed add a dash of water.
6. Finish by melting in the grated cheese and dark chocolate.
7. Serve with a dollop of yogurt, chopped coriander, avocado and extra grated cheddar.