INGREDIENTS: 2 lbs. Stew Meat 1 Medium Onion 1 Medium Green Pepper 1 Cup Beef Broth 1/3 Cup Tomato Paste 2 Tbsp. Soy Sauce 2 Tbsp. Olive Oil 2 Tbsp. + 1 tsp. Chili Powder (Reduce if you’re not a fan of heat) 1 1/2 tsp. Cumin 2 tsp. Red Boat Fish Sauce 2 tsp. Minced Garlic 2 tsp. Paprika 1 tsp. Oregano 1/2 tsp. Cayenne Pepper 1 tsp. Worcestershire
COOKING DIRECTIONS: 1. Cube half stew meat into small cubes, and process the other half in a food processor into ground beef. 2. Chop pepper and onion into small pieces. 3. Combine all spices together to make sauce. 4. Sauté cubed beef in a pan until browned, transfer to a slow cooker. Do the same with the ground beef. 5. Sauté vegetables in the remaining fat in the pan until onions are translucent. 6. Add everything to the slow cooker and mix together. 7. Simmer for 2 1/2 hours on high, then simmer for 20-30 minutes without the top. Note: If you’re a fan of spicy chili, use 1 tsp. Cayenne pepper in this instead of 1/2 tsp.
NUTRITIONAL VALUE This makes 4 Total Servings, each coming out to: 398 Calories 17.8g Fats 5.3g Net Carbs 51.8g Protein