Chipotle and Coffee Beef Chilli

450g 10% lean beef - chuck/brisket

1 onion

3 cloves of garlic

1 bay leaf

1 tsp oregano

400g can of tomatoes

1 can of drained red kidney beans

1 tbsp chipotle paste

1 tbsp smoked paprika

1 tbsp cumin

1 tsp instant coffee granules

1 heaped tsp of honey

2 big pinches of flakey salt

Fresh lime to serve

Serves 3

Cals: 450

P: 50

C: 26

F: 14

Fibre: 9g

Preheat slow cooker on high.

Add the beef to the pot with a pinch of sea salt and roughly slice the onion, add to the pot. Crush garlic cloves with the side of a knife, peel and add.

Add a can of tomatoes, bay, spices, kidney beans and mix in the oregano and chipotle paste.

Set your slow cooker on high for 6 hours or low for 8.

Alternately you can braise all of these ingredients in the oven in a foil covered baking dish or lidded pot, follow all previous instructions but place in a preheated oven at 160C for 2 hours or until the beef is fork tender and the sauce to a consistency you like.