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Recipe from: Blair P. Houghton
2 pounds eye round (0" trim), cut into ¾ inch cubes
1 g vegetable oil
3 large cloves garlic, chopped fine
4 tablespoon chili powder (Gebhardt Original Eagle Brand)
1 teaspoon ground cumin
2 tablespoon masa
1 tablespoon dry oregano
24 ounce beef broth or stock
1 teaspoon salt (less if broth is salty)
¼ teaspoon pepper
Mix the chili powder, cumin, oregano, and flour together and set aside.
Wipe pan with paper towel dipped in oil. Wipe off excess. Heat oil in 3 quart pot over medium-high heat. Brown meat lightly in half-pound batches. Don't cook through. Keep heat low enough and work quickly enough to avoid burning fond or steaming too much water from meat. Lower heat to medium. Add all meat back to pot. Stir in garlic, then stir in chili mixture. Add 20 ounce of beef broth, salt, and pepper. Bring to a boil, stirring. Lower heat. Simmer, partially covered, 1 ½ hours, stirring occasionally, dampening and scraping down sides of pot. Add rest of broth if needed and simmer 30 minutes or until meat is almost falling apart. Cool, cover, and refrigerate overnight to ripen. Reheat in double boiler or microwave.
The weight and volume of a serving depend on how far you reduce the liquid; in any case:
A ⅛th-batch serving has 5.3 g carbs, 34.6 g protein, 5.4 g fat, and 208 calories.
A ⅙th-batch serving has 7.1 g carbs, 46.1 g protein, 7.3 g fat, and 278 calories.
Served with a wedge of lime, 1 ounce of grated fat-free cheese, a warmed low-fat tortilla, 50 g of chopped onion, and 100 g of carrots on the side, the entire meal with ⅛th batch serving of chili comes to: 46 g carbs, 48 g protein, 6 g fat, and 430 calories.