We are indeed much more than what we eat, but what we eat can nevertheless help us be much more than what we are.
– Adelle Davis.
Ingridients – 8 Portions:
Per serving: 920 kcal, P: 70g, F: 55g, C: 35g* (Only 15g without the potato!).
- 2 kg Beef in 2-3 cm big pieces.
- 300 g Bacon
- 1 kg Yellow Onion
- 8-10 Piri pirri chilis (or similar)
- 1 litre of Gluten Free Beer(!)
- 1 whole garlic (12-15 pieces)
- 4 tbsp Cumin
- 4 tbsp Black Pepper
- 3 tbsp AllspicePepper
- 2 tbsp Oregano
Sweetpotato Chips, ingridients:
- 800g Sweet Potato
- 3 Red Onions
- 200g Cheese
- 5 dl Sour Cream
Start by shredding the Bacon into small pieces and fry half of it til it’s crispy. Put it aside and now fry half of the Beef. (No need for high quality fillet or similar since we will let it get really tender from boiling). Use the bacon grease and high heat for a quick “grilled surface” frying. Repeat with the other half of the bacon and the meat, put it all in a big pot.
Peel and chop the onion. Fry til it gets some colour and then in the end, add the chili fruits. Put it on top in the pot.
Now, add the beer and the spices and let it all boil on a low tempereature for 4 hours. (2h could work, but the longer, up to 4h, the better!). With or without the lock works, texture we’re looking for is that of a stew, not any kind of sauce. For the last 30 minutes of cooking, press the entire garlic and put it in the pot. When finished, add salt and more black pepper to fit your own taste.
Set the oven for 250° C. Peel and cut the sweet potato into thin slices. Butter an ovenproof form with coconut fat or butter. Put the slices in there with the “flat” side down. Oven cook for 5-10 minutes, until they have received a nice colour.
Fine chop the red onion and shredd the cheese.
Put a serving of the now cooked chili on a plate and sprinkle cheese over it. Quickly let it gratinate in the oven and serve with red onion and sour cream!
It all takes a while, but in my humble opinion, it’s definitely worth it!