1/4 cup vegetable oil or olive oil 4 pounds boneless beef chuck, cut in pieces 2 medium onions, chopped 2 medium green bell peppers, chopped 1 can (4 ounce size) chopped jalapenos or mild chili peppers 1/3 cup chili powder 1 tablespoon dried oregano 2 teaspoons cumin 1 teaspoon salt 1 cup beer
Heat 2 tablespoons of oil in a skillet over medium heat. Add the beef and brown on all sides. Transfer to Crock-Pot.
Add remaining 2 tablespoons oil to the skillet and saute the onions and green peppers until soft. Transfer to Crock-Pot.
In Crock-pot stir in the jalapenos, chili powder, oregano, cumin, salt and beer. Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. Serve.
707 calories, 49 grams fat, 13 grams carbohydrates, 50 grams proteinper serving. This recipe is low in carbs.