Paleo Chilli Con Carne

More meaty goodness from my slow cooker. Obviously I am still not very confident cooking red meat in anything but my slow cooker so far but luckily, slow cookers make everything amazing…. Actually I did fish in the slow cooker once, and put whole lemons in there too. That was disgusting. The dog wouldn’t even eat it. What was I thinking? Fish takes like 5 mins to cook??! Why the cr@p would I slow cook it? Anyway, apart from that incident, the slow cooker makes everything amazing. This is low carb, high protein & super tasty.

800g beef (I used a boneless leg roll thingy- quite the meat expert now aren’t I?! You can use rump, skirt steak, fillet- I have no idea, ask your butcher)
2 tbs coconut oil
1 onion, finely chopped
4 cloves garlic, crushed
1 red capsicum, seeds removed and diced
1 tsp smoked paprika
1 tsp cumin
½ tsp cayenne pepper
4 tomatoes chopped (or 1 tin tomatoes)
2 chillies, finely chopped (optional)
Salt and pepper
Zest and juice of a lime
1 tbs tomato paste
1 cup chicken/beef stock (or water)
Half a bunch fresh coriander, roughly chopped (garnish)

In frypan heat the coconut oil, add onion, garlic, chilli and sauté until onion is translucent. Add cumin, paprika, cayenne pepper and tomato paste and cook for a few more minutes. Transfer all this to your slow cooker (or crockpot if you are doing this in the oven). In the same frypan, reheat a bit more oil. Season the beef with salt & pepper and seal in the frypan on all sides. Add the beef to the slow cooker. Add all remaining ingredients to the pan except coriander and bring to the boil- pour into the slow cooker over the beef. Turn it on for at least 4 hours, mine went closer to 6 hrs. You can do it in the oven on 160C for about 2 1/2 -3 hrs. Once it’s cooked, use 2 forks to shred the beef, it should pull apart really easily. Mix well through the sauce again, top with the chopped coriander. Serve on lettuce cups with some fresh guacamole & a dollop of natural yoghurt if you like.