Low Carb Texas Chili

5 lb Beef Chuck Roast, fat trimmed, cut into 1/2" pieces
3 T EVOO
1 large Sweet Onion (about 2c chopped)
2 Jalapeno Peppers, chopped finely
1 Poblano Pepper, chopped finely
5 cloves Garlic
5 dried Ancho Chiles, soaked in 2 cups very hot water for about 15 minutes
2 cans Stewed Tomatoes
2 c Beef Broth
4 T Cumin
2 T Chili Powder
2 t Salt
2 t Pepper
1 T Unsweetened Cocoa
2 T Yellow Corn Mean

Each 1 cup serving has 374 calories, 17.5g fat, 11.6g carb, 2.4g fiber, 9.2g net carbs, 41.6g protein.

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.