Only in SA

Chocolate Chili ( my favorite chili )

Prep 20 min | Cook 2-3 hours | Serves 6-8

Ingredients:
2 tablespoons coconut oil
2 medium onions, diced (about 2 cups)
4 cloves garlic, minced (about 4 teaspoons)
2 pounds ground beef
1 teaspoon dried oregano leaves
2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 tablespoons unsweetened cocoa
1 teaspoon ground allspice
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (14.5 ounces) fire-roasted, chopped tomatoes
1 can (14.5 ounces) beef broth
1 cup water

Directions:

1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.

3. Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

Variations:
Try a meat combo by mixing ground beef with ground turkey, pork, or bison.
Make a double batch and freeze half so you have chili-on-demand.
Top with sliced olives, diced onions, and/or avocado slices.

Crazy Good Coffee Pot Roast

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• 1 5-6 lb beef roast (I used a chuck roast)
• 1 large onion, sliced thin
• 8 garlic cloves, peeled and smashed
• sea salt, pepper, marjoram
• 1/2 cup (or so) strong brewed coffee
• 2 tbsp. balsamic vinegar

1.  Slice your onion and smash your garlic.  Place in the bottom of your crockpot.

2.  Generously (but not too generously) sprinkle your roast with salt, pepper and marjoram.  Be sure to rub the spices into the meat on both sides.  Place roast on top of onions and garlic.

3.  Brew your coffee and pour over the top of roast.  Add vinegar as well.

4.  Cook on low for 10 hours or so.  I cooked it on low all night and then switched it to warm all day long (until dinner time).