Low Carb Texas Chili (No Beans)

Large Can Diced Tomatoes, 2 28oz Cans
Medium Salsa, 2 Cups
Beef, round steak, 2 lb
Ground beef, extra lean, 16 oz
Garlic, 8 cloves
Onions, raw, .5 cup, chopped
Jalapeno Peppers, 2 pepper
Beef stock, home-prepared, .25 cup
Pepper, black, 2 tsp
*Cumin seed, 1.5 tbsp
Chili powder, 1.5 tbsp
Salt, 1 tsp
Thyme, ground, 1 tsp
Oregano, ground, 1 tsp
Beef bouillon, 4 cube

Combine Tomatoes, salsa and uncooked ground beef into a 5qt slowcooker and set to high. Cube stew meat and coat with pepper. Brown in a skillet (NOT non-stick) w a little olive oil. Do not over croud the pan. Once browned moved to slow cooker. Return pan to heat and add onion and garlic w/ 1-2 tsp olive oil and saute till brown. Add beef stock to deglaze the pan. Dump entire contents of the pan into the slow cooker. Add diced Jalapenos and all seasonings. Break up the 4 Beef Bouillon cubes in a minimal amount of water and add to cooker.

Cook on high for 2 hours. Stirring occasionaly. After 2 hours reduce to low and let cook another 4 hours.

Serve with Cheese and sour cream. Extra peppers or hotter salsa can be used if more heat is desired.

Serving Size: Makes 10, Six (6) oz servings

Number of Servings: 10

Recipe submitted by SparkPeople user HURLEY2524.