1 pound ground grass fed beef (For Veg option: Use Red Beans or Beyond Meat)
1 yellow onion, diced
2 dried California chilis, rehydrated (boil in water for 20 minutes, drain)
½ cup peanut butter
1 yellow onion, chopped
1 clove garlic, minced
1 can diced tomatoes
1 cup vegetable stock
2 tablespoons LXV spice blend
1 ounce semisweet chocolate, chopped
1 tablespoon salt
1 can red kidney beans, drained
1 can garbanzo beans, drained
1 cup yogurt, garnish
1 cup fresh cilantro
Frozen or fresh naan, nice and warm
Method
Step 1 |
Use a large pot and heat on medium-high, add ground beef, and continue to break up the meat with a wooden spoon. When the fat starts rendering add diced onion and cook for 8 minutes.
Step 2 |
While beef is cooking, take a blender and add chilis, peanut butter, and a can of tomatoes. Start blending and slowly add vegetable stock, then LXV spice, chocolate, and salt. Blend until smooth.
Step 3 |
Add the mixture from the blender to the pot with the beef and onion. Add kidney beans and garbanzo beans, and turn the heat to low. Cover and let simmer for 20 minutes.
Step 4 |
To serve add to a bowl, a dollop of yogurt, cilantro, and a side of naan bread. If you are in for the perfect pairing the spice is there to not overpower the wine, if you are Kunal, add a sprinkle of chili powder, Enjoy!