Adapted from a recipe on Atkins.com. Don’t concern yourself with a lot of tiresome steps – it can all cook at the same time! Funny thing about this particular recipe was there was on particular week where I would eat a rather large bowl of this each day at work at lunch while the ‘traditional dieters’ ate their tiny portions of flavorless fat-free food and watch me in amazement. That week I lost five lbs.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 8 garlic cloves, minced
- 4 finely chopped jalapeño chiles
- 1/2 teaspoon salt
- 1 teaspoon ground red pepper
- 2 tablespoons chili powder
- 1/2 teaspoons ground cumin
- 1/4 teaspoon cinnamon
- 2 pounds ground beef
- 1 (28 ounce) can diced tomatoes
- 1/2 cups shredded Monterey Jack or cheddar cheese
In a large pot, drizzle olive oil over the sides and bottom. Then thrown in everything in the following order: onions, meat, tomatoes, garlic, jalapeños, red pepper, chili powder, cumin, cinnamon and salt. Once boiling, turn to a simmer and let cook for an hour.
I’ve also done this in a crock pot – except that I set the crock pot to high and cook for 4 hours.
When serving, sprinkle the shredded cheese on top as desired – yum!
This recipe is fine for the induction phase of Atkins.