I believe it’s still slow cooker and crockpot season. In fact, isn’t it always a good time to break out the slow cooker and not have to worry about a thing…walking into a house wafting of sensual aromas and savory spices? Why yes, of course. And, to add to the savory spice mix, why not add a little bit of sweetness…cocoa almond goodness anyone?

The umami combination of tamari and a bit of coffee with beef is unmatched. Spiked with a bit of spice from chili powder and then the intricacies of both coconut vinegar and vanilla salt draped carrots – oh, and don’t forget the complexity of maple and cocoa almonds – your mouth will be watering at just the thought.

Am I right?

Chili Mocha Skirt Steak with Rainbow Carrot Crunch

2 1/2 lbs. grass fed skirt steak
1/2 yellow onion, thinly sliced
1 Tbs. unsweetened cocoa powder
1 Tbs. dark coffee grounds (fresh, of course)
1 tsp. chili powder
1/4 cup coconut vinegar
1 Tbs. wheat-free tamari (or coconut aminos for a soy-free version)

1 lb. rainbow carrots, spiralized or “noodled”
1-2 tsp. vanilla salt

1/2 cup Mexican Cocoa Almonds

Combine the cocoa powder, coffee, and chili powder in a small bowl. Rub the spice/coffee mixture into the meat. Add meat and onions to the slow cooker and drizzle with coconut vinegar and tamari (add an extra tablespoon of tamari if you’re so inclined…salt fanatics such as myself quite enjoy that experience). Set on low and slow for 4-6 hours.

Just before serving, spirals the beautifully colorful carrots and steam until tender. Sprinkle with vanilla salt.

Serve the steak over the carrots and then top with the crunchy almond goodness.

Oh, and are you a wine lover? Pair this beauty with Wrangler Red. Are you a “wrangler” or are you a “cowboy?”