Low Carb Chili

5 pounds boneless beef chuck stew meat, cut in 1½ -inch cubes
2 tsp salt
1/2 tsp freshly ground black pepper
3 Tbsp virgin olive oil or canola oil, divided
1 medium yellow onion, chopped
3 Tbsp ancho chile pepper powder or Mexican-style chili powder
1 (14½-oz.) can diced tomatoes with green chiles
3/4 cup dry red wine or beef broth
4 large roasted garlic cloves, minced

Heat oven to 325°F. Toss beef with salt and pepper. Heat 1-1/2 tsp 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 tsp 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. Top with shredded cheese, sour cream, or green onions (optional). Servings: 10

Net Carbs: 3.5 grams