Chili Con Carne with Arugula and Poached Eggs

Healthy homemade Chili Con Carne with grass fed beef, smoky chipotle chili and beer, topped with soft poached eggs and fresh arugula.

This chili recipe is so simple and flavorful, and although it takes time to cook, it’s super easy to make. You can make it a couple days in advance; it only gets better with time.Chili Con Carne with Arugula and Poached Eggs

Recipe:

Serves: 6-8
Time: 2,5 hours
Difficulty: Easy

2 tablespoon butter
2 onions, chopped
1 clove of garlic, grated
1 tablespoon red bell pepper paste
1 ¾ lb. (800 g) ground/minced grass fed beef
1 tablespoon ground cumin
1 teaspoon oregano
1-3 teaspoons chili powder depending on your preference
½ tablespoon paprika powder
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon chipotle chili powder
2 cups plain tomato sauce
2 cups low-carb beer

3,5 oz. (100 g) arugula
6-8 organic eggs
2 tablespoons white wine vinegarChili Con Carne with Arugula and Poached Eggs

In a large cast iron pot heat 1 tablespoon of butter over medium-high heat. In batches, add the meat and cook, turning occasionally, until browned. Transfer the meat to a bowl and set aside.

Add the remaining butter and add the onions, garlic and red bell pepper. Cook for approximately 3 minutes until the onions are soft and shiny. Stir in the chili powder, chipotle chili powder, paprika powder, cumin, oregano, salt and pepper. Return the meat to the pot and add tomato sauce and beer. Simmer over moderate heat for two hours until the chili thickens. Taste to adjust seasoning with chili powder, salt and pepper.

Bring water and vinegar to a simmer in a low wide pan. Crack the eggs in the water. After 30 seconds-1 minute, carefully loosen the eggs from the bottom of the pot. Poach for about 5-6 minutes. The yolk should be soft and the whites firm. Lift up the egg with a slotted spoon.

To serve, ladle the chili into individual bowls, and serve with poached eggs and arugula.Chili Con Carne with Arugula and Poached Eggs

© endofpain.net – 2014

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