4 tbsp vegetable oil
500g/1lb 2oz good-quality beef steak, finely diced
500g/1lb 2oz good-quality beef mince
2 sticks celery, trimmed, chopped
2 carrots, chopped
1 tbsp dried chili flakes
½ tbsp chili powder
2 tsp dried oregano
3 tbsp light brown sugar
2 x 400g/14oz cans chopped tomatoes
500ml/17fl oz low FODMAP beef stock
sea salt flakes and freshly ground black pepper
1 tbsp high quality cacao powder
bunch fresh coriander
Serves - 6-8
Heat two tablespoons of the oil over a medium to high heat in a large, heavy-based pan with a tight fitting lid.
Fry the diced beef steak in batches until browned all over, setting each batch aside on a plate using a slotted spoon.
Add another tablespoon of oil to the pan and add the beef mince, frying until browned all over. Remove the mince from the pan using a slotted spoon and set aside with the beef steak.
Add the remaining tablespoon of oil to the pan and fry the carrot and celery for 3-4 minutes, or until the onions have softened but not browned.
Stir in the chili flakes, chili powder and oregano until well combined. Cook for a further two minutes.
Return the diced and minced beef to the pan, then stir in the sugar, chopped tomatoes and beef stock.
Bring the mixture to the boil, then reduce the heat until the mixture is simmering.
Cover and continue to simmer over a low heat for 2-3 hours. (Alternatively, preheat the oven to 140C/280F/Gas 1 to cook in an ovenproof dish for the same amount of time.)
Just before serving, season the chili with crushed sea salt flakes and freshly ground pepper. Stir in the cacao, then stir in the chopped coriander.
Serve the chili with a bowl of steamed rice and top each serving with a dollop of lactose free cream. Garnish with coriander.
Recipe adapted from: Good Food