Low Carb Chunky Beef Chili

Low carb conversion courtesy of Judith van den Broek
LowCarb FoodExperts Canada, February 2001
Nutritional information provided by MasterCook software.

1 tablespoon vegetable oil
2 pounds (1 kg) stewing beef, cut in 2 inch (1 cm) cubes
1 onion, chopped
6 stalks celery, sliced
1 can (19 oz/540mL) diced tomatoes
1 cup (250mL) beef stock
5 tablespoons tomato paste
2 tablespoons (25mL) chili powder (or more - to taste)
1 teaspoon (5mL) ground cumin (or more - to taste)
1 teaspoon dried oregano (or more - to taste)
3/4 teaspoon (4mL) salt (or more - to taste)
1 sweet red pepper, chopped
Serves 6 @ 337 calories, 16 grams fat, 35 grams protein, 13 grams carbohydrates w/ 4 grams fibre (net: 9 grams carbohydrates) per serving. Sodium per serving is 978 mg.; potassium per serving is 1,254 mg.


Crockpot: In a large, nonstick skillet, heat the vegetable oil over medium-high heat. Brown meat in batches until browned on all sides. Transfer the meat to an 18 to 24-cup (4.5 to 6 L) slow-cooker or crockpot.

Combine the remaining ingredients and pour them over the meat.

Cover and cook on low for 8 to 10 hours, or until the meat and vegetables are tender.

Serves 6.