Has everyone finished munching on chocolate, pies, turkey and stuffing yet? I think I have!
First crossfit session for over a week.. Felt amazing….think I might be walking like a cowboy tomorrow!! 😉
Exercise sorted, so, who’s ready to get back on the paleo wagon?
Given it’s still the festive season, this recipe for me needs to still be fun, and still leave me with that holiday treat/ weekend dish feeling!!
This recipe isn’t your typical Chile con Carne, ladened with toxic beans, or made out of not so exciting mince beef.
This Paleo Chile con Carne is bursting with tons of flavour; it’s an extra special recipe, eating it is a pleasure not a chore.
If you’re like me and are still in festive limbo land, with guests popping in and out of the house, this dish makes for a great one to keep ready on the stove.
Use the best ingredients you can get hold of. I got some flavoursome beef from my favourite farm shop Fodder, here in Harrogate. With only a couple of ‘main’ ingredients; the rest spices, you can pop this baby in the oven, and simply let it take care of itself.
Serve with a cooling, tangy guacamole and lots of crunchy radish.
You will need:-
- 1kg of braising steak/ stewing beef
- 4 cloves of minced garlic
- 2 onions diced
- Olive oil
- 1 Spicy chorizo- chopped into chunks
- 2 teaspoons of cumin
- 2 teaspoons of all spice
- 2 teaspoons of cocoa powder
- 2 teaspoons of paprika
- 2 teaspoons of ground corriander
- 1 beef stock cube (organic)
- 4 tablespoons of cider vinegar
- 2 tins of chopped tomatoes
- Spoonful of honey
- 1 teaspoon of ground black pepper.
- 12 Radishes – sliced
- Bag of fresh coriander
- In a casserole dish, brown the beef, garlic and onions.
- Add the spices. Now mix and cook for 5 mins.
- Add the stock cube and tinned tomatoes.
- Mix, and then move to the oven, and cook at 150 degrees for 2-3 hours, until the meat has braised, and is easy to pull apart.
- Serve with chopped corriander and sliced radishes.