Beef Chilli & Salads

Far too often, we think of Chilli as something to put in some kind of wrap or over some rice.

How about just on a plate? With some salads?

Let's get the Chilli cooking and then we can look at the salads.

First, get some meat browning - I used a couple of pounds of diced beef in a heavy sauté pan with some coconut oil.

Chop an onion and place it in a receptacle for blending (or in your blender, if you have one).

Peel a little ginger, a few cloves of garlic and prepare a few chillies - rough chop and add into the receptacle. Blend together to a rough paste.

Once the meat has browned, pour in the paste and add in one carton of chopped tomatoes.

Add in some water, some stock (or sea salt), black pepper, paprika and oregano.

Lid on and set it on low for a couple of hours, more if you want.

Quick, eh?

So it should be. Chilli is not complicated, doesn't need multiple spice dumps, need not be prize winning; can just be good, tasty food which doesn't get in the way of you enjoying your day.

When ready, just serve it out with the cooling salads and enjoy!

Okay, the salads ...

Cauliflower & Avocado

Steam some cauliflower, allow to cook, crush with a fork and fold into a blended avocado. Squeeze over some lime juice and pop into the fridge to chill.

Marinated Pepper & Mushroom

Slice mushroom, green pepper (capsicum) and onion. Pour over a good slosh of cider vinegar, a little sea salt and some chopped dill.

Fold through every now and again, and when it comes to serving, lift the salad out into a bowl discarding the settled vinegar.

Fried Okra

Chop a few Okra into slices on the slant and fry off in some coconut oil or avocado oil with some ground coriander.

Serve hot with a few chopped things - tomatoes, radish, even olives.