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.
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.
Net Carbs: 7 grams
Total Carbs: 10 grams
Fiber: 3 grams
Protein: 36 grams
Fat: 26 grams
Makes: 12 (1/4-cup) servings
Active Time: 15 minutes
Total Time: 1 1/2 hours
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