Steaming bowl of hot and spicy chilli with minced beef, gherkins and jalapeño Chillies

Sometimes there is nothing better than a steaming bowl of chili, even better when it has a cheeseburger twist with bacon - the ultimate comfort food, without any hidden seed oils, refined sugar or grains. 

• 500 grams grass fed minced beef
• 5 slices of streaky bacon, sliced into bite sized pieces
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 medium sweet potatoes, chopped into chunks (swap out for Keto to turnips)
• 2 cans (800 grams) of chopped tomatoes 
• ½ cup (roughly 1/3 bottle) Hunter and Gather Smokey Barbecue
• 2 tbsp Dijon mustard
• 2 tsp paprika
• 2 tbsp chilli powder
• 2 tbsp apple cider vinegar
• 1 cup or 235 mls bone broth
• 1/3 cup chopped gherkins (about 6)
• 1 tsp salt
• ½ tsp pepper

Optional Toppings

• Lettuce
• Chopped tomato
• Chopped red onion
• Jalapeno
• Extra bacon
• Avocado 
• Coconut cream
• Cheese (If tolerated)

What You Do (Method):

• Heat a Dutch oven or large soup pot over medium/medium high heat. Cook the beef until brown, breaking it into chunks with a wooden spoon. Remove the beef from the pan.
• Next, drop in the chopped streaky bacon and cook until crispy and all of the fat is rendered. Remove the bacon, but leave the bacon fat!
• To the bacon grease, add the chopped onion and sauté for 2-3 minutes. Add the minced garlic.
• Once the garlic smells fragrant (1-2 minutes), add the chopped tomatoes, ketchup, mustard, paprika, chilli powder, vinegar, bone broth, chopped gherkins, salt and pepper. Stir until combined!
• Next, add the cooked beef, cooked bacon and the chopped sweet potato.
• Bring the mixture to a boil, turn down the heat to low and cover. Simmer the Chilli for 25-30 minutes or until thick and delicious!
• Top with optional toppings and enjoy!

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