Beef Stew Chili – by Theresa Vernon

1 medium yellow onion, chopped
1 tblsp. crushed garlic
2 tblsp. olive oil
2 pounds chuck roast, cubed (or 2 # ground chuck)
1/2 cup chardonnay wine
1 large bell pepper, green
2 cups filtered water
2 tsp. Better Than Bouillon, Beef Base
4 cups whole canned tomatoes, undrained
4 tsp. basil
4 tsp. oregano
2 tsp. cumin powder
5 tsp. chili powder
1 tsp. chipotle chili powder
1 tsp. Celtic sea salt, or to taste
1/2 tsp. black pepper, coarse ground
1 14 oz can flageolet beans (green kidney beans)
(Can substitute canellini beans but it will increase carb count a bit.)

Cut chuck roast into 3/4 to 1 inch cubes. (Or pinch off ground chuck into bite size pieces) Do not trim fat, include it in the pieces. Heat olive oil in a 4-quart pot, saute onion one minute and add garlic. Cook until onion is tender. Add in cubes of meat and cook, turning frequently until browned. Add wine and simmer 3 to 4 minutes. Add bell pepper and water. Stir in the beef base. Put the whole tomatoes into a food processor with the blade in place and process for less than one minute. There should still be chunks in the puree. If you substitute a different form of tomatoes, it will change the taste and texture significantly but will still be good. Measure in all the seasonings, salt and pepper. Cover loosely, turn heat down to medium low and simmer for an hour. Drain the beans and add to chili. Simmer 10 minutes more.

May be garnished with cheddar cheese, sour cream and/or avocado.

8 servings (1 1/3 cup):
Cal 364, Fat 24.9, Carb 14.3, Fiber 4.2, Protein 25, Net Carbs 10.1

 

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