Two-Step Salsa Chili

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
3 lbs	1362g / 48oz	Boneless beef chuck - cut 1/2" pieces
1		Diced tomatoes - (14 1/2 oz)
1 cup	237ml	Reduced sodium beef broth
2		Garlic cloves - pushed through press
1/2 cup	118ml	Medium thick and chunky salsa
2 tablespoons	30ml	Chili powder
1 teaspoon	5ml	Dried oregano leaves
		Sour cream - (optional)
		Thinly-sliced green onions - (optional)

Recipe Instructions

Heat oil in a Dutch oven or large pot over medium heat until hot. Brown beef in batches. Return 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 1 1/2 to 1 3/4 hours, until beef is tender. Serve with sour cream and green onions, if desired.

This recipe yields 6 servings.

Carbohydrates: 8 grams

Protein: 44.5 grams

Fat: 42.5 grams

Calories: 599

Description:

"Thanks to canned tomatoes and salsa (which provides some of the heat), this delicious twist on chili couldnt be easier. If possible, ask the butcher to cube the beef for you to cut prep time."

Source:
Atkins Cookbook at http://atkinscenter.com

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