ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
Spring may be right around the corner, but we’re still all about some good old fashioned comfort food right now. That’s where our Chili Colorado + Cilantro Cauliflower Rice comes in.
We season and simmer our favorite grass-fed beef along with some flavor-packed chiles to take this dish to the next level. We’ll go ahead and warn you now, you’re going to want to cancel your plans and tuck into this big bowl of deliciousness while your pals are out sipping green beer all weekend. Enjoy!
Take 5 Anchos chilis, 2 Pasillas chiles, and 2 Guajillos chiles and remove the stems and seeds. Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless—don't use them!
Cover chiles with 3 cups of boiling MM House Poultry Broth and let them steam, covered with plastic wrap, for about 30 minutes until they are plump and tender. Put the chiles and all of the soaking liquid into a blender and purée until very smooth.
Cut 2 pounds of Grass-fed beef into ½” pieces, season with salt and pepper, and brown the beef in a large, heavy pot over medium-high heat.
Chop up a bunch of garlic (about 6 garlic cloves) and chop up 1 whole onion + throw it all into a pot along with some herbs and spices. Add two bay leaves, a tablespoon of ground cumin, and a couple of teaspoons of chopped fresh sage and chopped fresh oregano (Mexican oregano if you have it). Stir that around for about a minute, or until very fragrant.
Then add in 5 cups of MM House Poultry Broth and add in 4 Tablespoons of Sherry Vinegar, simmer uncovered for about an hour. Then, stir in the chile purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color. Season with additional salt and pepper.
We like to serve this with our Whole30 compliant cauliflower rice, which is so simple and delicious! Dice 1-entire bunch of cauliflower into smaller bunches and then mince the pieces into “rice” by placing the cauliflower pieces into a high power blender (Vitamix) or food processor. Then in a stove-top pot, combine 5 cups minced cauliflower with 1/2 cup chopped cilantro, 1/2 cup of chopped onion and 1 cup steamed Delicata squash. Add salt to season. Stir and let cook and heat through for 10-15 minutes. During the last minute of cooking, add in 3/4 cup pepitas to the “rice” mix in and give one final stir. Enjoy!