No-Bean Low-Carb Chili

Low-carb chili.

Step: 1

Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain ground beef in a colander.

Step: 2

Transfer meat mixture to a slow cooker; add tomatoes sauce, diced tomatoes, crushed tomatoes, jalapenos, Worcestershire,

Step: 3

, cumin, garlic powder, onion powder, oregano, salt, and pepper and stir to combine. Cover and cook, adding water as needed to thin out chili, on Low for 8 hours.

Per Serving: 353 calories; protein 30.2g; carbohydrates 17.8g; fat 17.9g; cholesterol 93mg; sodium 1150.4mg.

The name of “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.