Sunday, March 30, 2014

Sweet Chilli Hash Stew

It was one of those, "what do I Maaake???" Sunday afternoons. I threw stuff in the chefs pot and Sweet Chilli Hash was the result.

This was a delicious sweet and gently spicy stew. It got 2 giant thumbs up from my normally picky 4 year old. She and the 2 year old had 2 big bowls each!!! I really think some of the secret to it's success was the sweet and spicy pasta sauce from Wegman's...checkout their ingredients to find some thing similar! 


Sweet Chilli Hash Stew
By H. Burgett
1 pound ground beef
1 LARGE Sweet Potato (diced)
4-5 medium russet potatoes (diced)
1 medium/large onion (chopped)
2-4 cloves garlic (minced) 
1 23oz jar of Spicy-ish Pasta Sauce (I use THIS from Wegman's)
3-4 dashes of chilli powder
2tsp sea salt

We use coconut oil for our cooking oil. In large skillet or wok brown beef until nearly cooked, add  oil (if beef is lean) and  potatoes (both kinds), onions, garlic, salt.

Toss potatoes occasionally for about 10minutes if potatoes stick (we don't use non-stick pans) pan add 1/4c of water and loosen with stirring.

Put lid on and cook for 15minutes stirring often.

Add jar of sauce and dashes of chilli powder  stir well... allow to simmer (stirring often) until potatoes seem soft (5-10minutes).

8-10 servings (depending on the crowd)

Option 2: I also browned the beef, sauted all the ingredients but the tomato sauce a bit and then threw it in the croc pot, mixed in the sauce, and left it to cook on low for 5-8 hours.


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