- 2 pounds ground beef
- 1 cup chopped onion
- 3 cloves garlic, crushed
- 1 can (14.5 ounces) tomatoes with green chilies
- 1 can (4 ounces) plain tomato sauce
- 4 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp unsweetened cocoa powder
- 1 tsp paprika
- Brown and crumble the beef in a heavy skillet over medium-high heat. Pour off the grease and add the onion, garlic, tomatoes, tomato sauce, cumin, oregano, cocoa, and paprika. Stir to combine.
- Turn the burner to low, cover and simmer for 30 minutes. Uncover and simmer for another 15 to 20 minutes or until the chili thickens up a bit. Serve with grated cheese, sour cream, chopped raw onion or other low-carb toppings.
Yield: 6 servings, each with 7 grams of carbohydrates and 2 grams of fiber, for a total of 5 grams of usable carbs and 27 grams of protein.