MACHO CHILI

Macho Chili



Ingredients:

5 pounds boneless beef chuck stew meat, cut in 2-inch cubes 2 teaspoons kosher salt ½ teaspoon freshly ground black pepper 3 tablespoons virgin olive oil or canola oil, divided 1 medium yellow onion, chopped 3 tablespoons ancho chile pepper powder or Mexican-style chili powder 1 (14½-oz.) can diced tomatoes with green chiles ¾ cup dry red wine or chicken broth 4 large roasted garlic cloves, minced

Directions:
1.    Heat oven to 325°F.
2.    Toss 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 5 minutes. Transfer to a bowl and repeat two more times, each time using one-third the beef and 1½ teaspoons oil.
3.    Add the remaining 1½ teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer.
4.    Return beef and accumulated juices to Dutch oven. Cover and bake 2½ hours, stirring once halfway through cooking time, until beef is very tender.

Nutritional Information
Per Serving:

Net Carbs: 4.0 grams

Fiber: 1.0 grams

Protein: 44.0 grams

Fat: 12.0 grams

Calories: 330

Recipe Information:

Makes: 10 servings

Prep Time: 0:10:00

Marinate Time: 0:00:00

Cook Time: 2:45:00