Chunky Beef Chili
Low Carbohydrate Recipe
Use chunks of beef in this hearty chili, not hamburger. Seasoned with chili powder, ground cumin, dried oregano and salt. This is a chili you can really sink your teeth into!
1 tablespoon vegetable oil
2 pounds beef, cut in 2-inch cubes
1 onion, chopped
6 stalks celery, sliced
1 can tomatoes, diced
1 cup beef stock
5 tablespoons tomato paste
2 tablespoons chili powder, to taste
1 teaspoon ground cumin, to taste
1 teaspoon dried oregano to taste
3/4 teaspoon salt, or to taste
1 sweet red bell pepper, chopped
In a large, nonstick skillet, heat the vegetable oil over medium-high heat. Brown meat in batches until browned on all sides. Transfer the meat to an 18 to 24-cup slow-cooker or crockpot.
Combine the remaining ingredients and pour them over the meat. Cover and cook on low for eight to ten hours, or until the meat and vegetables are tender.
Brown the meat in the vegetable oil in a Dutch oven until it is browned on all sides. Add the remaining ingredients and stir to combine and blend. Cover and simmer over medium-low heat for 1 to 1-1/2 hours, or until the meat is tender. Increase heat to medium and cook for an additional 5 minutes.
Recipe makes 4 servings
Calories: 324; Protein: 34g; Total Fat: 16g; Sodium: 881mg; Cholesterol: 83mg; Carbohydrates: 10g; Fiber: 3g
Exchanges: 4-1/2 Lean Meat, 1-1/2 Vegetable, 1/2 Fat