From the Kitchen of: The Everyday Low Carb Slow Cooker Cookbook.

Texas chili is typically VERY spicy and contains no beans or tomatoes. We've toned down the spiciness a bit in order to appeal to most people, but feel free to add more red pepper flakes if you really want to sweat!

Yield: 6 servings

• 3 pounds chuck beef stew meat, fat trimmed
• 1 tablespoon minced garlic
• 1/4 cup chili powder
• 1 teaspoon red pepper flakes (add more if you want it spicier)
• 2 tablespoons quick-cooking tapioca
• 1 tablespoon oregano
• 1 teaspoon cumin
• 2 cubes beef bouillon
• 1 teaspoon black pepper
• 1 14.5-ounce can beef broth
• 1/2 medium onion, finely chopped

optional garnishes:
sour cream
lime wedges

Add all ingredients to the slow cooker crock and mix well. Cover and cook on low for 8 hours.

Stir chili well before serving, and offer with sour cream and a wedge of lime for a traditional Texas garnish.

Approximate nutritional content:

Calories: 487 protein: 61g net carbs: 5.5g fat: 23g cholesterol: 192mg sodium: 1,193mg

Cook's Tip:

To make authentic Texas chili, chuck beef must be used. If your grocer doesn't offer chuck stew meat, ask the butcher to cut up a chuck shoulder roast for you