Organic Beef Red Bean Chili & Orange Hot Pot.
This is a satisfying and nourishing Autumn meal for those who love a hearty and full bodied beef and kidney bean hot dish.
We pre-soaked organic red kidney beans for 24 hours before cooking and then cooked them up with pasture-raised beef rump steak, fresh chili, onions, garlic, tomatoes and our in-house rich beef stock. We added some organic fruit and fresh orange juice to balance out the chili with a sweet tone.
Ingredients: Grass-fed beef rump, *red kidney beans, *chili, *onions, *garlic, *carrots, grass-fed beef stock, *Italian tomatoes, *fresh orange juice, *nectarines, olive oil, *Himalayan salt, *black pepper.
Debbie Recommends: “This is beautiful on organic sweet potato mash with a generous topping of fresh coriander. I also like to top a deep chili meal like this with a dollop of plain yogurt with a citrus tone (orange, lemon or lime juice and fresh coriander chopped into the yoghurt). I tried this on our porcini, garlic and cream quinoa and that also worked beautifullybut still first prize is mashed sweet potato.”