Ancho Macho Chili Recipe - Cooking Index
Ancho Macho Chili Recipe - Cooking Index
For a more distinctive flavor, use McCormick's ancho chile pepper or Mexican-style chili powder (available from their gourmet line of spices). Jarred roasted garlic cloves can be found in well-stocked supermarkets.
Type: Meat| 5 lbs | 2270g / 80oz | Boneless beef chuck stew meat |
| 2 teaspoons | 10ml | Kosher salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 2 tablespoons | 30ml | Olive oil - divided = (or vegetable oil) |
| 1 | Onion - chopped (medium) | |
| 3 tablespoons | 45ml | Ancho chile pepper powder = (or Mexican-style chili powder) |
| 1 can | Diced tomatoes with green chiles - - (14 1/2 oz) | |
| 3/4 cup | 177ml | Dry red wine = (or chicken broth) |
| 4 | Roasted garlic cloves - minced (large) |
Heat oven to 325 degrees.
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.
Carbohydrates: 6 grams Net Carbs: 4 grams Fiber: 3 grams Protein: 58.5 grams Fat: 40 grams Calories: 644
Source:
"Atkins Cookbook at http://atkinscenter.com"
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