I tried to model this chili after authentic Texas style chili, it can’t get much easier than this recipe.             

2lbs of cubed Eye of Round
½ med diced Onion
¾ cup diced Tomato
½ cup low fat Beef Stock
½ tbsp Olive Oil
1 ½ tbsp Chili Powder
½ tbsp Cumin Powder
¾ tbsp Granulated Garlic Powder
1 tsp dried Oregano

Place a medium sized sauce pan on med high heat, add oil then onions and beef.  Cook until beef is browned but not cooked through.  Add chili, cumin, garlic and oregano and continue to cook for another minute.

Add tomatoes and beef stock and bring to a boil, reduce heat and let simmer for up to two hours.  You can cook this chili in a matter of minutes but cooking it low and slow will make the meat very tender and the flavors will become more intense.

This recipe makes 6 servings, stats per serving are:

32.6g Protein                        2.5g Carbs                        6.4g Fat

To increase the carb count you can add kidney beans, whole wheat pasta or parboiled brown rice. 
To increase the fat count you can simple add a 3/6/9 oil once chili is off the heat.