Recipe: Texas Chili (using chuck stew meat, no beans, crock pot)

TEXAS CHILI

"Texas chili is typically VERY spicy and contains no beans or tomatoes. We've toned down the spiciness a bit in order to appeal to most people, but feel free to add more red pepper flakes if you really want to sweat!"

Cook time: 8 hours

3 pounds chuck beef stew meat, fat trimmed*
1 tablespoon minced garlic
1/4 cup chili powder
1 teaspoon red pepper flakes (add more if you want it spicier)
2 tablespoons quick-cooking tapioca
1 tablespoon oregano
1 teaspoon ground cumin
2 cubes beef bouillon
1 teaspoon ground black pepper
1 (14.5 ounce) can beef broth
1/2 medium onion, finely chopped
OPTIONAL GARNISHES:
Sour cream
Lime wedges

Add all ingredients to the slow cooker crock, except garnishes, and mix well.

Cover crock pot and cook on low for 8 hours.

Stir chili well before serving, and offer with sour cream and a wedge of lime for a traditional Texas garnish.

*To make authentic Texas chili, chuck beef must be used. If your grocer doesn''t offer chuck stew meat, ask the butcher to cut up a chuck shoulder roast for you.

Makes 6 servings

Approximate nutritional content: calories: 487; protein: 61g; net carbs: 5.5g; fat: 23g; cholesterol: 192mg; sodium: 1,193mg

Source: The Everyday Low-Carb Slow Cooker Cookbook by Kitty Broihier and Kimberly Mayone