Don’t be “THAT guy” doing burpees! Come in costume! (We miss you Jason!)
This is a quick and easy recipe I threw together last week with some ingredients I had laying around. I modified the original recipe at Epicurious, eliminating certain non-Paleo items and was quite happy with the outcome. It’s a little on the spicy side, but it’s pretty easy to adjust it for your own palate.
- 3 tbsp coconut oil
- 1.5 – 2 lbs ground beef
- 1 large onion, chopped
- 1 large carrot, chopped
- 2 garlic cloves, chopped
- 1/2 tbsp ancho chile powder
- 1/2 tbsp chipotle powder
- 2 tsp ground cumin
- 1.5 tsp cinnamon
- 2 cups vegetable broth
- 1/2 cup pitted, halved Kalamata olives
- 1/2 cup raisins
- 1/2 cup cilantro, chopped
- 1 tsp lemon zest
- Heat 2 tbsp coconut oil in a heavy skillet
- Brown and crumble the ground beef, adding salt and pepper to season to taste
- Transfer the beef to another dish and drain excess drippings
- Add remaining 1 tbsp of coconut oil to pan, along with onion, carrot and garlic
- Stir frequently and cook about 10 minutes until the vegetables soften and the onions turn golden
- Add the spices and mix thoroughly, cooking for about a minute
- Then add the broth, olives, raisins and cilantro, stirring well
- Bring to a boil, then let simmer to allow the juices to thicken, approximately 5 minutes
- Return the beef to the pan and add the lemon zest
- Stir until everything is warmed through and serve
To lower the spice level, you can swap the ancho and chipotle for 1 tbsp of sweet paprika. To increase the spice, swap out the chipotle for cayenne.
Edit: Because I usually appreciate a recipe with a picture, here is what the final product looks like from a batch I made last night.
This is a slight variation, as I used stew meat and didn’t have any carrots. I also added in 1/2 cup dried apricots and after step 5, threw everything into the crockpot for at least 6 hrs (I left it overnight).
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