Cowboy Beef Chili
Creamy Cabbage-Radish Slaw
Ingredients
- 1 lb boneless chuck roast, trimmed and cubed
- 2 cups beef broth
- 1 (14.5-oz) can fire-roasted diced tomatoes with chipotle peppers (such as Muir Glen)
- 1 (8-oz) pkg chopped onions (about 1 cup)
- 1 Tbsp minced garlic
- 1½ Tbsp ancho chile powder
- 1 Tbsp ground cumin
- ½ oz semisweet chocolate, chopped (see Note)
- ¼ tsp salt
Instructions
- Combine all ingredients in a 4-quart slow cooker. Cover and cook on LOW 8 to 10 hours or until beef is tender.
Side Dish Ingredients
- 3 Tbsp roasted garlic mayonnaise
- 3 Tbsp sour cream
- 1 Tbsp fresh lime juice
- ¼ tsp lime zest
- ⅛ tsp kosher salt
- 5 cups tricolor coleslaw
- 2 radishes, cut into matchstick pieces
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Whisk together first 5 ingredients in a large bowl. Add slaw, radishes, and cilantro; toss. Sprinkle with pepitas.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
274
|
134
|
408
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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