New Atkins Recipe: Classic Chili con Carne

This chili’s got all the essentials and all the flavors without any excess carbs. Top it with shredded cheddar, sour cream, or chopped parsley. From The New Atkins for a New You Cookbook by Colette Heimowitz.

Phases 2, 3, 4
2 tablespoons canola oil
2 1/2 pounds ground round or ground sirloin
2 pounds ground pork
1 large red bell pepper, stemmed, seeded, and chopped
1 large yellow or white onion, chopped
1/4 cup chili powder
2 tablespoons ground cumin
1 teaspoon dried oregano
3 (14-ounce) cans diced tomatoes
1 cup cooked or canned pinto beans, drained
1 tablespoon plus 1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

1. Heat oil in a large heavy-bottomed saucepan or Dutch oven over high heat. Add beef and pork; sauté until browned, about 5 minutes.

2. Drain off all but 2 tablespoons fat. Add bell pepper, onion, chili powder, cumin, and oregano, stirring to coat meat and vegetables with spices; sauté until vegetables soften, about 5 minutes. Add tomatoes. Reduce heat to medium-low, cover, and simmer until chili gets thick and flavors blend, about 1 hour.

3. Add beans; heat through, about 3 minutes. Stir in salt and pepper and serve.

Tip Time
CHUCK OR GROUND ROUND?
Ground beef that’s 85 percent lean (sometimes called ground round) is the most versatile. Use a less fatty cut and your dish may end up dry or lacking in flavor; more fat can make it unpleasantly greasy. Ground sirloin is 80–85 percent lean and ground chuck is 75–80 percent lean.

PER SERVING:
Net Carbs: 7 grams
Total Carbs: 10 grams
Fiber: 3 grams
Protein: 36 grams
Fat: 26 grams
Calories: 410

Makes: 12 (1/4-cup) servings

Active Time: 15 minutes
Total Time: 1 1/2 hours

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