So much chili so little time! The Whole30 Chili can be a bit…intense. It has some real depth of flavor that is simply not everyone’s cup of tea. For a more traditional tasting chili, we also fall back on our Tailgate Chili. Which, as the […]
Missing Mexican food?! Here are some flavors to bring it all back! Carne Guisada (Braised Beef) Serves/ Yield: 6 Prep Time: 5 minutes Cook/ Assembly Time: minutes Total Time: minutes Ingredients: Cooking oil 2-3 pounds cheap steak or roast, chopped into one-inch pieces 1 […]
Keeping with this week’s orange theme it’s Chinese takeout night, Orange-Beef Stir-Fry here we come! If you are a fan of ordering out you will be amazed at how quickly this comes together. Probably faster than waiting for your order!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 12 ounces beef top round steak
- 1/3 c. orange juice
- 1/4 cup rice wine vinegar
- 1 Tbsp. coconut aminos
- 1 tsp. salt
- 1 tsp. coconut sugar or honey (optional, omit while on Whole30)
- 3 Tbsp. arrowroot powder (if omitting sugar or honey include an extra Tbsp. of arrowroot)
- 3 Tbsp. Tapioca Starch
- 1 Tbsp. fresh ginger, grated
- 1 clove garlic minced
- 2 tsp. orange zest
- 2 cups Broccoli florets or green beans, cooked and still warm
- 4 green onions, sliced
- 2-8 Tbsp. coconut oil, for stir-frying
Trim fat from beef. Thinly slice beef across the grain into strips. Then again into bite-size portions. Set aside.
Prepare the sauce. In a small bowl stir together orange juice, vinegar, coconut aminos, salt, and coconut sugar or honey (if omitting sweetener, whisk in one tablespoon of arrowroot powder). Set aside.
Mix together the arrowroot powder and tapioca starch. Toss beef in the mixture to coat. Discard excess.
In a wok or large skillet heat enough oil to cover the bottom of your pan over medium-high heat. Stir-fry the beef until crispy and golden brown; work in batches if need be and set aside. Drain all but 1 tablespoon of oil from the pan.
Add zest, ginger, and garlic; cook briefly until fragrant. Add the sauce mixture to the pan, bring to a boil, and cook until thick (about 5 minutes). Return beef to hot pan, heat through, stirring to coat.
Serve immediately tossed with broccoli or green beans. Garnish with green onions.
Options and Notes: If desired, partially freeze beef for easier slicing. If you are omitting honey or sugar your sauce will need a thickener. Instead, whisk in one tablespoon of arrowroot powder.
You know the recipe for chili that goes around and around all the Whole 30 forums? It’s like that, but still a bit different.
Here are a couple of things to keep in mind:
This recipe makes a healthy portion of chili so in the spirit of cook-once-eat-twice (COET) you could make tacos too. Simply, stop after you incorporate the spices and remove about a pound of the meat, serve it on a bed of lettuce or rolled up in some lettuce leaves with your preferred toppings. Then continue to cook the chili with the rest of the ingredients (just don’t forget to halve everything else or start with three pounds of meat instead), when it’s done cooking save it, freeze it, dole it out for lunches – whatever rocks your world and minimizes kitchen time.
Also, it’s just chili. It’s really good chili when prepared the slow and steady way, but it’s perfectly good chili if you are in a hurry and don’t want to wait for a 2-hour simmer.
On that note, don’t break the bank. If you have an open carton of chicken stock or half a 28 oz can of regular old diced tomatoes hanging out in your fridge use them. If you don’t use the beef broth and fire-roasted, chopped tomatoes I won’t tell. And, it will still be good. Heck, throw that leftover bell pepper or zucchini in there too.
Lastly, if you are cooking for picky kids who can “feel” spicy foods as soon as they see them, it may be worth the effort to make sure your chili powder is mild. Or, if your kids are not Paleo-ing or W30-ing shred some cheese on it or put it on a bun and call it sloppy joes.
Don’t stress, it’s just food. Enjoy it!
The Whole30 Chili
Prep Time: 20 min
Cook Time: 2-3 hours
Total Time: 2 ½ hours
- 2 Tbsp. coconut oil
- 2 white onions, diced
- 4-8 cloves garlic, minced or 2 tsp. garlic powder
- 2 lbs. ground beef
- 2 Tbsp. chili powder
- 2 Tbsp. ground cumin
- 1 ½ Tbsp. unsweetened cocoa
- 1 tsp. dried oregano leaves
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cayenne, or to taste
- 1—6 oz. can tomato paste
- 1—14.5 oz. can fire-roasted, chopped tomatoes
- 1—14.5 oz. can beef broth
- 4 oz. strong coffee
- 4 oz. water
- 1 bunch Cilantro, chopped
- 2 Avocado, diced
- 1 white onion, diced
- Hot Sauce
Heat a large Dutch oven (or other deep pot) over medium-high heat. Add the coconut oil. To the melted oil add the onions. Cook until they’re translucent and some are beginning to brown, 6-7 minutes. Add the garlic and sauté about 30 seconds. Add the ground meat and break it up into small pieces as you brown it.
When the meat is brown determine your oil content. If you want less in your chili drain some off now. Don’t drain it all away. One way to do this would be to push everything to the sides and see what pools in the middle, then using paper towels absorb some out.
Add spices to the meat and incorporate them evenly. Stir in the tomato paste and combine well.
Add the chopped tomatoes (with their juice), beef broth, coffee, and water to the pot. Stir well. Bring to a boil, then reduce the heat to a gentle simmer. Simmer uncovered for two hours.
Top with diced onions, a dash of hot sauce, cilantro, and avocado.
Antipasto Breakfast Mix and Match until your heart is content and your stomach is full! Start With:Hard Boiled EggsProsciuttoSausageSliced Roast Beef (or any compliant cold cuts)Smoked Salmon Add Lots:Red Bell PeppersAsparagusCucumbers Add Some:Whole nutsAvocado slicesBacon Add a Little:Dried apricotsDates (go nuts, wrap them in bacon)Figs […]