| INSTRUCTIONS 1 |
|---|
| | 1 | Peel and dice the onion and garlic. Place the onion and garlic on a pan greased with ghee and cook over a medium-high heat until fragrant and lightly golden. Mix to prevent burning. |
| | 2 | Dice the sirloin into 1-inch pieces and add to the pan together with the minced beef. Cook over a medium-high heat until browned from all sides. |
| | 3 | Mix all the dry spices: chili powder, cumin, paprika, cocoa powder, black pepper and dried oregano. |
| | 4 | Add the dry spices and tomato puree to the pan with the beef. Season with salt and mix well. |
| | 5 | Pour in the coconut aminos, fish sauce and bone broth. |
| | 6 | Reduce the heat, cover the pan with lid and simmer for about 45 minutes or until the meat is tender. |
| | 7 | Halve, deseed and slice the green pepper and add it to the pan. Cover with the lid and gently simmer for about 10 minutes. |
| | 8 | When done, take off the heat and set aside. Once chilled, store in the fridge for up to 5 days. |
| | 9 | Serve with shredded cheese on top. |
| | | |