This is a savory meat hash with a sweet twist. It’s made with lean ground grass-fed beef, venison or bison, and has tons of flavor and sauce. Serve with corn tortillas and shredded cabbage with lime dressing. Or wrap in lettuce or cabbage leaves for a grain-free paleo option.
- 1 pound lean ground beef, venison or bison
- 2 teaspoons avocado oil or organic canola oil
- 3 cloves garlic, minced
- 1 large onion, finely chopped
- ½ teaspoon salt
- 1 tablespoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chipotle chili powder
- 1 cup reduced-sodium chicken broth
- 1 cup chopped tomatoes or drained canned diced tomatoes
- ½ cup sliced green olives
- ¼ cup raisins
- ½ cup chopped cilantro leaves
- Coat a large non-stick skillet with cooking spray and set over medium-high heat. Add beef (venison or bison) and cook, breaking up with a wooden spoon until browned and no-longer pink, 7 to 8 minutes. Remove from the skillet to a plate or dish.
- Return the skillet to medium-high heat, add oil, garlic, onion and salt, and cook, stirring often until the onion is starting to soften and brown, and the garlic is fragrant, 4 to 6 minutes. Sprinkle the onion mixture with chili powder, cinnamon, chipotle and stir to coat. Cook, stirring often until fragrant, and the spices are starting to darken, 40 to 90 seconds. Pour in broth, and stir to combine.
- Add the beef (venison or bison), tomatoes, olives and raisins and increase heat to high. Bring to a simmer, stirring often. Reduce heat to medium-low and simmer, stirring often until the sauce is thick and reduced, 7 to 10 minutes. Remove from heat and stir in cilantro if using.
66 mg Cholesterol, 0 g Added Sugar
- Serving Size: 1 cup
- Calories: 310
- Sugar: 10 g
- Sodium: 860 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 18 g
- Fiber: 4.5 g
- Protein: 22 g