I know that name sounds really weird... but it didn't taste like a bowl of chocolate. It tasted like chili--- epic chili according to my teenage son. So I thought I'd share. The recipe was out of Well Fed, my favorite Paleo cookbook so far. I only have two, of course, other than the ones I downloaded onto my kindle which were free. But I rarely use my kindle. Really, anymore I just put the free stuff on it which I may or may not ever get around to looking at.
So here's the recipe:
2 Tblsp. Coconut oil
4 cloves garlic (minced)
2 lbs. ground beef
1 tsp. oregeno
2 tblsp. chili powder
2 tblsp. ground cumin
1 1/2 tblsp. unsweetened cocoa
1 tsp. allspice
1 tsp. salt
1 can (6 oz) tomato paste
1 can (14.5) oz. fire roasted tomatoes (I actually used 2 cans)
1 can (14.5) oz beef broth (I used homemade - not sure what beef broth that's not homemade would be considered paleo??)
1 cup water
Fry onions in oil till transluscent, about 7 minutes. Add garlic, stir 30 seconds then add meat, crumbling and mixing to combine. Cook meat until no longer pink.
In seperate bowl, crush oregeno with palms to release flavor. Add chili powder, cumin, cocoa, allspice, and salt. Combine together and then add to pot, stirring well. Add tomato paste and stir till well combined.
Add tomatoes with juice, broth and water. Stir well. Bring to boil then reduce heat. Simmer uncovered for at least 2 hours! Simmering allows the flavors to blend and release.
Next time I am definitely making at least a double if not triple batch so I can freeze it.
This recipe was taken from WELL FED by Melissa Joulwan. She has just come out with a WELL FED 2 which I am putting on my Christmas list!
Now, if only I could figure out how to put a link on here for her.... as the rest of the cookbook is just as devine and anyone who wants to try out Paleo recipes really should get it! 🙂