Chili,

CarbsPerServing:9 1/3g

Effort:Easy

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.

NOTES : Counts for lime wedges and sour cream not included in totals.