Ancho Macho Chili
Low Carbohydrate Recipe
For a more distinctive flavor, use Mexican-style chili powder available gourmet spices.
5 pounds boneless beef chuck stew meat
2 teaspoons kosher salt
1/2 teaspoon freshly ground black beans
2 tablespoons vegetable oil, divided
1 medium onion, chopped
3 tablespoons Ancho Chili Powder
1 can diced tomatoes with green chiles (14 1/2 oz)
3/4 cup dry red wine (or chicken broth)
4 large roasted garlic cloves, minced
Heat oven to 325 degrees.
Toss beef with salt and pepper. Heat 1-1/2 teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. Transfer to a bowl and repeat two more times with beef and oil.
Add the last 1-1/2 teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer.
Return beef and accumulated juices to Dutch oven. Cover and bake 2 1/2 hours, stirring once halfway through cooking time, until beef is very tender.
- For a more distinctive flavor, use Mexican-style chili powder. Recommended: Simply Organic Chili Powder - a salt-free, organic blend of chili and other lively spices to provide a warm kick in Mexican and Tex-Mex fare.
- Jarred roasted garlic cloves can be found in well stocked supermarkets.
This recipe yields 8 servings.