Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Two-Step Salsa Chili




Source of Recipe


Atkins


List of Ingredients




2 tablespoons vegetable oil
3 pounds boneless beef chuck, cut into 1/2 pieces
1 can (14.5 ounces) diced tomatoes
1 cup reduced sodium beef broth
2 garlic cloves, pushed through a press
1/2 cup medium thick and chunky salsa
2 tablespoons chili powder
1 teaspoon dried oregano leaves
Sour cream (optional)
Thinly sliced green onions (optional)


Recipe



1. Heat oil in a Dutch oven or large pot over medium heat until hot. Brown beef in batches. Return beef and accumulated juices to Dutch oven.
2. Stir in tomatoes, broth, garlic, salsa, chili powder and oregano. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 1 3/4 hours, until beef is tender. Serve with sour cream and green onions, if desired.