Low Carb Texas Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5 lb Beef Chuck Roast, fat trimmed, cut into 1/2" pieces 3 T EVOO1 large Sweet Onion (about 2c chopped)2 Jalapeno Peppers, chopped finely1 Poblano Pepper, chopped finely5 cloves Garlic5 dried Ancho Chiles, soaked in 2 cups very hot water for about 15 minutes2 cans Stewed Tomatoes2 c Beef Broth4 T Cumin2 T Chili Powder2 t Salt2 t Pepper1 T Unsweetened Cocoa2 T Yellow Corn Mean
Season beef with about half of the salt, pepper, and cumin. Brown in batches in olive oil (2.5 T). Set aside.
Saute the onions, jalapeno and poblano peppers, and garlic in the remaining olive oil. Add the beef, pepper, and onion into the slow cooker.
Remove the seeds and stems from the re hydrated ancho chiles. Puree in a blender with a cup of the water. Press thru a strainer into the beef mixture. Puree the 2 cans of stewed tomatoes and add to pot. Add the beef broth, remaining cumin/salt/pepper, chili powder, cocoa, and corn meal.
Cook on high for 4 hours or low for 8 hours. Skim off any oil.
Serve with optional chopped onion, cilantro, or shredded cheese.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user BELLARL.
Saute the onions, jalapeno and poblano peppers, and garlic in the remaining olive oil. Add the beef, pepper, and onion into the slow cooker.
Remove the seeds and stems from the re hydrated ancho chiles. Puree in a blender with a cup of the water. Press thru a strainer into the beef mixture. Puree the 2 cans of stewed tomatoes and add to pot. Add the beef broth, remaining cumin/salt/pepper, chili powder, cocoa, and corn meal.
Cook on high for 4 hours or low for 8 hours. Skim off any oil.
Serve with optional chopped onion, cilantro, or shredded cheese.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user BELLARL.
Nutritional Info Amount Per Serving
- Calories: 374.0
- Total Fat: 17.5 g
- Cholesterol: 132.7 mg
- Sodium: 788.6 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.4 g
- Protein: 41.6 g
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