Carbs Per Serving: 9 g
2 teaspoons olive oil — divided
3 pounds beef chuck — cut into 1/2-inch cubes
2 1/2 teaspoons salt — divided
1 cup chopped onions — finely chopped
1 cup chopped green bell peppers
2 teaspoons chopped jalapenos — finely chopped
5 cloves garlic — crushed
2 tablespoons Chili Powder
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon ground red pepper
5 tablespoons tomato paste
Lime wedges and sour cream — for garnish
How to Prepare:
1. Heat 1 teaspoon oil in a large skillet. Sprinkle beef with 1/2 teaspoon salt. Brown meat over medium-high heat in two batches; transfer to Dutch oven. Pour drippings into one-quart measure; add enough water to make 4 cups.
2. Heat remaining oil in same skillet. Add onions, peppers, jalapeno and garlic; cook 4 to 5 minutes, until softened. Stir in remaining salt and spices; cook 1 minute. Stir in tomato paste; cook 1 minute, then add 1 cup water mixture. Bring to a boil; scrape up any brown bits and stir into beef. Add remaining water; bring to a boil.
3. Cover and simmer over low heat 1 1/2 hours. Increase heat to medium; uncover and cook 30 minutes more.
4. Garnish with lime and sour cream, if desired.
Makes 6 servings. Source: www.lhj.com NOTES : Counts for lime wedges and sour cream not included in totals.