Keto Two-Step Salsa Chili Recipe
Cook Time: 120 Minutes
Phase: Phase 1
2 tbsp Canola Vegetable Oil
2 1/4 lb Beef Chuck (Shoulder Tender Medallion, Trimmed to 0" Fat)
1 14.5 oz can Diced Tomatoes
1 cup Beef Broth, Bouillon or Consomme
2 clove Garlic
8 tbsp salsa-pace chunky salsa-medium
2 tbsp Chili Powder
1 tsp, leaves Oregano
- Cut beef into 1-inch cubes or purchase already cubed. Season the cubes with salt and freshly ground black pepper. Heat oil in a Dutch oven or large pot over medium heat until hot. Brown beef in batches. Return cooked beef and accumulated juices to Dutch oven.
- Stir in tomatoes, broth, minced garlic, salsa, chili powder and oregano. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 1 3/4 hours, until beef is tender.
- Serve with sour cream, green onions, lime, cheese, cilantro, avocado, and Atkins Nacho Protein Chips if desired. Just be sure to count the added net carbs.
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