Ancho Macho Keto Chili Recipe
Cook Time: 165 Minutes
Phase: Phase 1
32 ounces Beef Stew Meat
1 tsp Salt
0 1/2 tsp Black Pepper
2 Tbsp Olive Oil
1 medium (2-1/2" dia) Onions
4 clove Garlic
1 each Green Bell Pepper, medium
2 tablespoon Ancho Chili Powder
1 Tbsp Chili powder
3 cup Beef broth, bouillon, consomme
1 cup RO TEL No Salt Added Diced Tomatoes & Green Chilies
4 oz Wine, red
0 1/4 tsp Xanthan Gum
- 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.
Add garlic powder or vegetable seasoning to the beef while seasoning to add extra flavor to this naturally keto and low carb recipe!