Two-Step Salsa Chili
Two-Step Salsa Chili
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
- 2 tbsps Canola Vegetable Oil
- 2¼ lbs Beef Chuck (Shoulder Tender Medallion, Trimmed to 0" Fat)
- 1 14.5 oz can Diced Tomato
- 1 cup Beef Broth, Bouillon or Consomme
- 2 cloves Garlic
- 4 servings Chunky Medium Salsa
- 2 tbsps Chili Powder
- 1 tsp leaf Oregano
Instructions
- 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, garlic, salsa, chili powder and oregano. Bring to a boil; reduce heat to low. Cover tightly and simmer 1½ to 1¾ hours, until beef is tender.
- Serve with sour cream and green onions, if desired.
Nutrition Information
Calories: 323.6kcal Fat: 15.8g Carbohydrates: 5.2g net carbs Fiber: 2.2g Protein: 36.4g
See the original recipe at Atkins.com