From: "Jo Gainey" From the Atkin's web page: Ancho Macho Chili 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 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 3 tablespoons olive oil or vegetable oil, divided 1 medium onion, chopped 3 tablespoons ancho chile pepper powder or Mexican-style chili powder 1 (14.5 ounce) can diced tomatoes with green chiles 3/4 cup dry red wine or chicken broth 4 large roasted garlic cloves, minced 1. Heat oven to 325°F. 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.