Click to see a close-up

2 pound chuck roast, trimmed and cubed
2 tablespoons oil
1 small onion, diced, 2 1/2 ounces
4 ounces canned chopped green chiles
14 ounces beef broth
14.5 ounce can diced tomatoes, undrained
2 jalapeño peppers, chopped
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
Salt and pepper, to taste

In a large Dutch oven, heat the oil over medium-high heat. I used my 8-quart Dutch oven which was much larger than necessary to hold all of the ingredients. Using a larger pot gave me more surface area so I was able to brown the meat in a single layer. Brown the beef on all sides. Add all of the remaining ingredients; bring to a simmer. Cover and simmer 2 hours or until the beef is very tender. Remove the lid and raise the heat.* Simmer until the liquid has thickened, about 10 minutes. Serve in low carb tortillas or over chopped lettuce, if desired. Top with whatever you like from cheese and sour cream to guacamole, etc. The counts below do not include the tortillas, lettuce or toppings.

Makes 4-6 servings
Can be frozen

* I skipped this last step and drained the meat in a large colander, saving the liquid. I put the meat back in the pot and shredded it with two forks. Then, I sprinkled 1/2 teaspoon xanthan gum over the meat and stirred it in well. I poured in 1/2 to 1 cup of the reserved liquid and simmered it just until the sauce thickened. If you want to serve this like chili in a bowl, do not drain the liquid like I did. If you want to serve it in tortillas, it would be too soupy without draining off most of it. I used just enough to make the meat moist but not soupy. There is enough sauce that it could easily accomodate a 3 or 4 pound roast to stretch the servings and the carbs. By draining off most of the liquid, you'll save a few carbs as well but it was too hard to calculate the carb savings so I didn't.

Per 1/4 Recipe: 440 Calories; 22g Fat; 49g Protein; 11g Carbohydrate; 3g Dietary Fiber; 8g Net Carbs
Per 1/6 Recipe: 294 Calories; 14g Fat; 33g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

This is delicious. I was looking for a recipe for shredded beef similar to what they serve at Chipotle. Although theirs doesn't seem to have tomatoes in it, this was very similar. I had mine with cheddar cheese, guacamole and sour cream and it was almost like having a Burrito Bol. I sautéed the onions along with the meat but Dottie's instructions didn't say to do that. I figured it couldn't hurt and browning the onions gave them a nice flavor. Dottie also didn't say to shred the meat so that's up to you. Most of the meat will be falling apart anyway so it seems the logical thing to do unless you want a chunky chili-type dish. I used three large jalapeños in mine and they added almost no heat at all. Feel free to throw in a serrano chile or two if you want more of a kick. Click the photo to see a close-up.

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