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Two-Step Salsa Chili Recipe

Atkins Two-Step Salsa Chili
Net Carbs
Prep Time: 15 Minutes
Cook Time: 120 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs


  • 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


  1. 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.
  2. 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.
  3. Serve with sour cream and green onions, if desired.

Cooking Tip

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)