This is my recipe for a meal-prep of chilli con carne. I primarily prepare this for lunch when on a slow/low-carb diet.

This is a meal-prep recipe which produces approximately 7 servings. Adjust for your needs.

Ingredients:

• 1kg lean minced grass-fed beef
• 2 cans of Red Kidney Beans (no added salt) approx. 400g each
• 2 cans of diced or crushed tomatoes approx. 400g each
• 1/2 cup Cholula Hot Sauce
• 2 – 4 medium onions depending on your taste for onions
• 4 – 8 gloves of garlic depending on your taste for onions
• 4tbsp macadamia oil (or olive oil)
• 300ml water

Tools / Equipment:

• Large pot
• Knife for chopping
• Strainer
• Utensil for mixing ingredients in the pot

Recipe:

• Chop onions and garlic
• Drain Red Kidney Beans
• Heat macadamia oil on medium in large pot
• Add onions and cook for 3 to 5 mins until onions are translucent
• Add garlic and cook for 3 to 5 mins
• Add beef. Continue to mix and cook beef until browned evenly
• Add 300ml water
• Add tomatoes
• Add hot sauce
• Bring to boil, then turn to low and simmer for 20 minutes. Stir intermittently
• Add Red Kidney Beans
• Bring to boil, then turn to low and simmer for 10 minutes. Stir intermittently
• Stir and then cool before packing into meal-prep containers