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Ancho Macho Chili

Servings: 10
Prep Time: 10 MInutes
Marinate Time:
Cook Time: 2 Hours and 45 Minutes
Cool Time:
Total Time:
Nutritional Information Per Serving:
Net Carbs:
3.5 grams
1.5 grams
44 grams
12.5 grams
3 Stars
  • 5 pounds boneless beef chuck stew meat, cut in 1½ -inch cubes
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons virgin olive oil or canola oil, divided
  • 1 medium yellow onion, chopped
  • 3 tablespoons ancho chile pepper powder or Mexican-style chili powder
  • 1 (14½-oz.) can diced tomatoes with green chiles
  • ¾ cup dry red wine or chicken broth
  • 4 large roasted garlic cloves, minced
Cooking evaporates alcohol, which is why this recipe is suitable for Induction despite the red wine. But feel free to use chicken broth instead. Jarred roasted garlic cloves can be found in the produce section of most supermarkets.

1. Heat oven to 325°F.
2. Toss beef with salt and pepper. Heat 1½ teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes.
3. Transfer to a bowl and repeat two more times with beef and oil.
4. Add the last 1½ 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.
5. Cover and bake 2½ hours, stirring once halfway through cooking time, until beef is very tender.
6. Top with shredded cheese, sour cream, or green onions (optional).
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Disclaimer: Nothing contained on this Site is intended to provide health care advice. Should you have any health care-related questions, please call or see your physician or other health care provider. Consult your physician or health care provider before beginning the Atkins Diet as you would any other weight loss or weight maintenance program. The weight loss phases of the Atkins Diet should not be used by persons on dialysis or by pregnant or nursing women.