For a more distinctive flavor, use McCormick's ancho chile pepper or Mexican-style chili powder (available from their gourmet line of spices). Jarred roasted garlic cloves can be found in well-stocked supermarkets.

5 pounds boneless beef chuck stew meat
2 t. kosher salt
1/2 t. freshly ground black pepper
2 T. olive oil or vegetable oil, divided
1 medium onion, chopped
3 T. ancho chile pepper powder or Mexican-style chili powder
1 (14.5 ounce) can diced tomatoes with green chiles
3/4 c. dry red wine or chicken broth
4 large roasted garlic cloves, minced

Directions:
1. Heat oven to 325 degrees. Toss beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. Transfer to a bowl and repeat two more times with beef and oil.

2. Add the last 1 1/2 teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer. Return beef and accumulated juices to Dutch oven. Cover and bake 2 1/2 hours, stirring once halfway through cooking time, until beef is very tender.

Atkins Diet Recipe: Net Carbs - 4 grams per serving