I decided I needed to give my daily blog posts themes, so I am officially calling my Tuesday posts, Tasty Tuesdays.  In my blogs this week, I will reveal each day’s theme.  Enjoy.  I had fun “creating” the names.

Okay, I wanted to make a comforting dish that I didn’t have to think about until it was time to eat.  My family enjoys chili, but I find the spices too hot or too spicy for my digestive system (no one enjoys getting heartburn or acid reflux).  I decided to use some of our grass-fed beef stew meat for this recipe.  Next, I adjusted the “heat” down by half from the original.  Then I decided to use red palm fruit oil instead of coconut oil.

Like coconut oil, red palm fruit oil is a medium-chain triglyceride.  If you look at red palm fruit oil, it has a rich red-orange colour that is an indication that carotenes are present (think vitamin A/beta-carotene).  Red palm oil contains 13-15 times more carotenes than carrots, and 40-50 times more carotene than tomatoes! To make this even more appealing, red palm fruit oil has the highest level of naturally occurring tocotrienols (one of the two forms of vitamin E that your body needs) than all vegetable oils.  This oil does not raise bad cholesterol and is heart healthy.  It also has coenzyme Q10 (1.8 mg per 15 mL/1 T) too.  Okay, enough about this amazing oil.