All Meat Chili

All Meat Chili

Chili is something that I thought I was really going to miss while doing Low Carb. I would always add some hominy, corn, black beans, red beans.... mmmm... sadly, beans are not allowed on induction and are filled with carbs. So, I was searching the web for a good all meat chili. The best one I found was from the Atkins website. I used that as a basis for this recipe. I just added a few other things. This recipe is great for a football party, and depending on how many people you have, can easily be doubled. What boys don't like meaty chili!?

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All Meat Chili

Makes 8 1 cup servings

4.5 Net Carbs (including garnishing of cheddar, sour cream and green onions, 2.9 from veggies

-5 lbs. Beef Stew Meat

-2 tsp Sea Salt

-1 tsp Black Pepper

-3 tbs Olive Oil, or Vegetable Oil, Divided

-1/2 cup Chopped Onion (about 1 small onion)

-3 tbs Chili Powder (check the nutrition info for carb count, mine is 0)

-1 tbs Cumin

-4 garlic cloves, minced

-2 10 oz cans of Diced Tomatoes with Chilies

-3/4 c beef broth. (If you are allowed alcohol, this is quite good with red wine, alcohol is NOT allowed on Induction.)

-sour cream

-cheddar cheese, graded

-1 green onion stalk, sliced

Directions:

1. Preheat oven to 325 Degrees. Using paper towels, dry off your beef meat and put on a large serving plate. Sprinkle with Salt and Pepper.

2. Heat 1 tbs oil in a large Dutch Oven or a large oven-safe pot. Brown 1/3 of the stew meat and set aside. Repeat with the remaining oil and meat two more times, set aside.

3. Add onion and garlic, and cook until browned. Stir in chili powder and cumin, and cook until fragrant, about 30 seconds. Add tomatoes and broth (or red wine) while scraping the bottom of the pan for the browned bits. Let simmer. Add back beef and any juices left on the plate. Cover with a lid and bake for 2 1/2 hours. Stir once halfway through.

4. Remove from oven and garnish with Sour Cream, Cheddar, and green onion slices.