Low-Carb Recipes: Real Texas Chili | Submitted By: AICIRTAP

3 pounds boneless beef chuck roast - cut into 1 inch cubes2 tablespoons olive oil3 cloves garlic, minced3 tablespoons chili powder2 teaspoons ground cumin3 tablespoons all-purpose flour1 tablespoon dried oregano2 (14 ounce) cans beef broth, divided1 teaspoon salt1/4 teaspoon ground black pepperHeat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic. In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth. Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend. Amount Per Serving  Calories: 489 | Total Fat: 37g | Cholesterol: 114mg

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