Chile Colorado III recipe

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Ingredients

2 pounds lean beef, cut into 1/2-inch cubes
3 tablespoons rice flour
¼ cup extra-virgin olive oil
1 clove garlic, minced
1 tablespoon rice flour
¼ cup chili powder, or more to taste
5 cups beef broth
1 teaspoon sea salt

Nutrition Info

329.3 calories
carbohydrate: 8.4 g
cholesterol: 65.3 mg
fat: 19.4 g
fiber: 2 g
protein: 29.6 g
saturatedFat: 5.1 g
servingSize: -
sodium: 1058.9 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the beef cubes and 3 tablespoons rice flour in a bowl, toss to coat evenly.

  2. Heat the olive oil in a large skillet over medium heat. Add the beef to the hot oil, reduce heat to low, and cook and stir until the beef is completely browned and tender, 7 to 10 minutes. Stir the garlic and 1 tablespoon rice flour into the beef and cook another 2 minutes. Add the chili powder and stir. Pour the beef broth over the beef mixture, mix well. Season with the sea salt. Raise the heat to medium, bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer until the beef is cooked through and the sauce has thickened, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

On my quest to eat for my blood type, this is my version of Chile Colorado made wheat-gluten free.

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