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Ancho Macho Chili

Ingredients:

5 lb boneless beef chuck stew meat
2 tsp kosher salt
1/2 tsp freshly-ground black pepper
2 tbsp olive oil, divided
1 = (or vegetable oil)
1 medium onion, chopped
3 tbsp ancho chile pepper powder
1 = (or mexican-style chili powder)
1 can diced tomatoes with green chiles -, (14 1/2 oz)
3/4 cup dry red wine
1 = (or chicken broth)
4 large roasted garlic cloves, minced

Instructions:

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.

This recipe yields 8 servings.

Carbohydrates: 6 grams
Net Carbs: 4 grams
Fiber: 3 grams
Protein: 58.5 grams
Fat: 40 grams
Calories: 644

Comments: 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.

Servings: 8

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