Ancho Macho Chili
Ancho Macho Chili
Ingredients
- 5 lbs Beef Top Sirloin (Trimmed to ⅛" Fat)
- 2 tsps Salt
- ½ tsp Black Pepper
- 3 tablespoons Extra Virgin Olive Oil
- 1 medium (2-1/2" dia) Onions
- 4 cloves Garlic
- 3 tbsps Chili Powder
- 14½ oz Red Tomatoes (with Green Chilies, Canned)
- 6 fl oz Red Table Wine
Instructions
- Cooking evaporates alcohol, which is why this recipe is suitable for Induction despite the red wine. But feel free to use chicken broth instead. Jarred roasted garlic cloves can be found in the produce section of most supermarkets or simply mince a whole clove of garlic.
- Heat oven to 325°F.
- Season beef with salt and pepper. Heat 1½ teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 1 minutes per side.
- Transfer to a bowl and repeat two more times with beef and oil.
- Chop the onion and add to a Dutch oven preheated with the remaining 1½ teaspoons oil. Finely minced the garlic, add it to the pan and cook with the onion until lightly browned. Stir in chili powder, tomatoes and wine; bring to a simmer. Return beef and accumulated juices to Dutch oven. Cover and bake 2½ hours, stirring once halfway through cooking time, until beef is very tender. One serving is about ¾-1 cup.
Nutrition Information
Calories: 526.6kcal Fat: 33.3g Carbohydrates: 3.8g Net Carbs Fiber: 1g Protein: 46.8g
View original recipe at Atkins.com