Beanless Riceless Chilli Con Carne

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This week has been a little busy so we pulled a recipe from the ‘reserved’ recipes the timeless Chilli Con Carne,  though of course this version is a Beanless Riceless  Chilli Con Carne! Who needs beans when you have chopped baby carrots and celery in their place? And rice? If you haven’t come across cauliflower rice then you are in for a treat!

Serves a crowd of 8, or a hungry 6!

Chilli Con Carne ingredients
Ingredients for the Chilli:

  • 2 onions, one white and one red
  • 1 head of garlic
  • 3 sticks of celery
  • 750g of ground grass fed beef
  • 3 bell peppers – red, yellow, orange
  • 250 grams of mushrooms
  • 250 grams baby carrots, chopped into discs
  • 1 kg tomatoes
  • 1 Tbsp honey
  • 1.5 tsp ground cinnamon
  • 1.5 tsp ground cumin
  • 1.5 tsp chilli powder
  • 2 dried chillies, chopped
  • 2 Tbsp of Sun Dried Tomato paste
  • 1 Tbsp or Balsamic vinegar

For the ‘Rice’ 
2 medium heads of Cauliflower
A drop of olive oil

Cooking Method:  

Start by dicing the vegetables then gently saute the onion and garlic in olive oil. Once the onion has started to brown, add the carrots, bell peppers and celery stirring occasionally.

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I like to use fresh tomatoes rather than canned ones but if you are short on time, canned ones will suffice. Dice all the tomatoes and place them in a bowl. Add 100ml of boiling water and 1 Tbsp of honey. Use a fork to roughly mush the tomatoes and keep aside. The honey is optional and depends on what kind of tomatoes you use, some are already sweet but some (especially the cheaper ones) need a little help.

Next add the minced beef to your vegetables and once it has started to brown, stir in the sun dried tomato paste and add your fresh tomato mixture. Season to taste with the cinnamon, chilli powder and cumin. We used Kashmiri chilli powder which has a smokey flavour and a deep red colour. The dried 

chillies we used were home grown and home dried, tasty but not very spicy at all, be careful when adding your chillies. Finally, add the balsamic vinegar to give it a nice richness. Allow it to simmer for half an hour or longer if you can wait, this intensifies the flavour.

The Cauliflower rice is one of the most important carb-substitutes in the Paleo diet. It really couldn’t be easier and is an absolute staple. Chop the cauliflower into little florets and whiz it bit by bit in a blender. If you don’t have a blender, you can also use a regular cheese grater and grate the whole head of cauliflower (free arm workout!) Heat a tiny drop of oil in a wok or similar pan and fry the ‘rice’ for about 2 minutes, stirring continuously

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2 thoughts on “Beanless Riceless Chilli Con Carne

  1. I’ve two questions, actually. First – quite allergic to mushrooms, so what (if anything) should I substitute for them as they are a substantial part of the recipe?
    Second – If I do use tinned tomatoes (“fresh” imports are rather tasteless mid-winter in these climes), what size tin, and do I use the juice and leave out the water called for in the recipe?
    Thanks for the help/clarifications. Sounds delicious, btw.

    • Hi Kaycee, I’m so sorry but somehow this comment slipped into spam and we didn’t see it. In answer to your questions; You could very well leave the mushrooms out,as a substitute you could use diced eggplant or just skip it completely.
      With regards to the tinned tomatoes, put the whole can, juice and all. the water requirement should be the same as fresh tomatoes give a lot of juice anyway.

      Thanks for stopping by and have a lovely day 🙂

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