Texas Style Chili

Use a deep heavy kettle or Dutch oven, and cook the garlic, onion, olive oil and beef together for about 10 minutes. The meat should be chopped, not ground, and cooked, at this stage, only long enough to lose its red color.

Next add the tomatoes or beef stock. Add the seasonings and simmer for about an hour or until meat is very tender. Then add the beans and simmer for another 30 minutes. Make this a day or two ahead if you can, for it gets better with age. It can also be made weeks ahead of time and frozen. Freeze only the meat mixture and add the beans when re-heating.

This recipe yields 12 servings; 8.5 carb grams per serving using tomatoes; 3.2 carb grams per serving using broth.

Description:

"This recipe works well whether you prefer a tomato-based chili, or a tomato-LESS chili. Note the differences in carb counts, though."