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“Lower carb chili”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. 1.
  2. Heat large Dutch oven covered with cooking spraty over medium-high heat.
  3. Add beef and cook until browned, stirring frequently, about 5 minutes.
  4. 2.
  5. Remove beef from pan and pour out excess fat.
  6. Reduce heat to medium-low.
  7. Add onion and peppers; cook until golden, stirring frequently, about 5 minutes.
  8. Add garlic, chili powder, cumin and oregano, and cook 30 seconds more, stirring constantly.
  9. Add tomatoes and juice, tomato paste, beef broth, bay leaf and vinegar.
  10. Bring to a boil.
  11. Reduce heat to low and simmer, uncovered, until slightly thickened, about 20 minutes.

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