The weekend is almost here and it’s time to get started on those dinner party plans or just the romantic dinner á two. There’s nothing that breathes dedicated hosts like a pot that’s been cooking for hours and hours. So let’s just get that on. I promise you, it’ll be worth your while.
Hot Pot Chili
1,5 kilo chuck
4 tbsp tomato pureé
10 cloves of garlic
120 g bacon
1 tsp grinded cummin
1 tsp oregano
5 tbsp chili powder
1 dl (0,42 cups) beef stock
1 l (4,2 cups) low carb and gluten free beer
2,5 dl (1,5 cups) dry white wine
3 fresh figs
3 bay leafs
coconut fat /butter to fry in
This is how
1. You should let your meat be in room temperature a couple of hours before starting.
2. Trim your meat and slice it and the bacon in smal pieces.
3. Chop the chillies and grate the garlic. Fry in medium preheated pan together with pureé, cumin, oregano and chili powder. After a couple of minutes you put that pan aside.
4. Now you fry the meat and bacon in a hot pan in rounds (if you put all the meat in the pan at once you will kill the heat and instead of meat with a fried surface you’ll get boiled meat).
5. Every time one round is done, you put it in the pan with the spices.
6. When all meat is fried, chop the figs in small pieces.
7. Now you add stock, beer, wine, figs and bay leafs. Let it simmer at least 3 hours. The pot is ready when the meat has no toughness what so ever (it will get there, I promise).
8. When the pot is ready you serve it with chilled avocado sauce and flatbread.
Chilled Avocado Sause
4 ripe avocados
2 dl (0,84 cups) creme fraiche (to make this paleo/dairy free switch to 1 dl (0,42 cups) coconut milk and 0,5 tsp lemon juice)
This is how
1. Peel avocados and put in a bowl.
2. Add creme fraiche and blend with hand blender until it’s a smooth sauce.
3. Put it in the fridge a couple of hours to give it that chilled feeling together with the hotness of the pot.