Atkins Ancho Macho Chili
- 5 lbs stew meat, boneless beef chuck
- 2 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 3 tablespoons olive oil or 3 tablespoons vegetable oil, divided
- 1 medium onion, chopped
- 3 tablespoons Mexican chili powder
- 14 1/2 ounces canned diced tomatoes and green chilies
- 3/4 cup chicken broth
- 4 large roasted garlic cloves, minced
- Heat oven to 325u0b0F Toss beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. Transfer to a bowl and repeat two more times with beef and oil. Add the last 1 1/2 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. Cover and bake 2 1/2 hours, stirring once halfway through cooking time, until beef is very tender.
stew meat, kosher salt, fresh ground black pepper, olive oil, onion, chili powder, tomatoes, chicken broth, garlic
Taken from www.food.com/recipe/atkins-ancho-macho-chili-365287 (may not work)