Ancho Macho Keto Chili
6.0g
Net Carbs
42.8g
Protein
11.5g
Fat
2.0g
Fiber
313
Calories
Cooking tip: Add garlic powder or vegetable seasoning to the beef while seasoning to add extra flavor to this naturally keto and low carb recipe!
Ingredients:
- 1 cup RO TEL No Salt Added Diced Tomato & Green Chilies
- 1 each Green Bell Pepper, medium
- 1 tablespoon Chili powder
- 4 cloves Garlic
- 3 cups Beef broth, bouillon, consomme
- 32 ounces Beef Stew Meat
- 1/2 teaspoon Black Pepper
- 4 ounces Wine, red
- 2 tablespoons Olive Oil
- 1 medium (2-1/2" diameter) Onions
- 2 tablespoons Ancho Chili Powder
- 1 teaspoon Salt
- 1/4 teaspoon Xanthan Gum
Directions:
Cooking evaporates alcohol, which is why this recipe is suitable for Induction despite the red wine. But feel free to eliminate it all together if desired.
- Heat oven to 325°F
- Season beef with salt and pepper. Heat 1 tablespoon oil in a Dutch oven over high heat. Brown the beef on all sides in batches if needed, about 1 minute per side. Transfer to a bowl and set aside.
- Chop the onion and pepper; mince or press the garlic. Warm the remaining tablespoon of oil in the Dutch oven over medium heat. Add the onion and garlic and sauté until lightly browned. Add the chopped pepper, sprinkle with chili powders, and sauté until fragrant, about 30 seconds. Stir in the broth, tomatoes, and wine and bring to a simmer. Return the beef and accumulated juices to the Dutch oven. Cover and bake for 2 ½ hours, stirring once halfway through the cooking time.
- Remove from oven and stir in the xanthan gum. Allow to sit for 5 minutes to thicken. Each servings is about 1 cup of chili.
