Clean Plate Pantry

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Here's another installment in our "ridiculously easy meal" series: Red Chile Beef.

Ingredients
1 jar Clean Plate Pantry New Mexican Red Chile sauce
1 2-3 lb chuck roast, trimmed and cut into 1" cubes
salt and pepper
splash of neutral oil

Heat a skillet to medium heat with the oil. Sear the beef in a skillet with salt and pepper. Transfer beef to a slow cooker and add 1 jar Red Chile sauce. (Extra points is you rinse the jar with a little water and deglaze the skillet with it and add to slow cooker.) Cook on low heat for 8 hrs.

I made a quick mango salsa to go along, which was yummy (and photogenic) but unnecessary. Enjoy!

One of my favorite things to make with our Mango Coconut Curry sauce is to turn it into a Dal. Dal is an Indian dish that uses spilt legumes. I like split red lentils best because they cook sooo quickly and they have a beautiful color and creamy texture. Here is a really simple and quick dal recipe:

1 cup red lentils, washed and sorted (sometimes there are rocks or other bits in dry beans)
1 jar Clean Plate Pantry Mango Coconut Curry sauce
about 1 jar's worth of water
3 cups of any veg you have around! I like the combo of cauliflower, red peppers, peas, and greens

So, this recipe is ridiculously easy. I sort of feel weird calling it a recipe. Here it goes. Literally put all of those ingredients in a large skillet (one with a lid is important) and cook at med-low with the lid on for about 20 mins. You'll need to stir the dal every 5 mins or so to keep it from sticking, but that's it! Serve with rice or naan. Dinner is done 🙌🙌🙌

P.s., if you like it a little spicy (like I do), add some cayenne to the mix!