Published 17th Jul 2017 - Joe Wicks - AKA The Body Coach - shares this delicious recipe, fresh from his new book
This dish will serve a small army, so throw any leftovers in the freezer and eat later in the week.
COOK 2 hrs
2 tbsp coconut oil
2 onions, diced
2 celery sticks, diced
4 cloves garlic, finely chopped
2 tsp sweet smoked paprika
1–2 tsp cayenne pepper – add more if you like it hot
2 tsp dried oregano
2 tsp ground cumin
1½ tbsp tomato puree
1 tbsp red wine vinegar
50ml Worcestershire sauce
2 x 400g tins of chopped tomatoes
200ml beef stock
1kg reduced-fat beef mince
1kg turkey mince
2 x 400g tins of kidney beans, drained and rinsed
Small bunch of coriander, roughly chopped
Small bunch of parsley, roughly chopped
Rice, to serve
Melt about ½ tablespoon of the coconut oil in a very large hob-proof casserole dish or saucepan over a medium to high heat. When it is hot, add the diced onions and celery and cook for 4 minutes until the vegetables are just beginning to soften. Add the garlic and cook for a further 2 minutes.
Reduce the heat a little and sprinkle in the paprika, cayenne, oregano and cumin and fry, stirring almost constantly for 30 seconds. Squeeze in the tomato puree and again fry while stirring constantly for 30 seconds.
Pour in the vinegar and let it bubble down to almost nothing, then pour in the Worcestershire sauce, tinned tomatoes and beef stock. Bring slowly up to the boil.
Meanwhile, melt a little more of the coconut oil in a large frying pan over a high heat. When it is hot, add about a third of the meat (totally fine to mix up the turkey and beef) and fry hard, avoiding the temptation to constantly stir.
Fry the meat for about 3 minutes, or until browned all over, then tip the browned meat into the main pot and repeat the process with the remaining oil and mince.
Bring the massive pot of chilli up to a simmer and cook with a cocked lid on top for 1 hour 15 minutes, checking every now and then to make sure your chilli doesn’t need a splash more stock to stop it from cooking dry.
Finally, add the kidney beans to the mix and cook for a further 20 minutes, until the meat is lovely and soft and the chilli is nice and thick.
Finish the chilli with the fresh herbs and serve with rice.
Cooking for Family and Friends by Joe Wicks is out now, published by Bluebird (£20). Image credits: Maja Smend.