CHILE COLORADO III

Chile Colorado III image

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

Provided by Mojito Mama

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 6

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 1058.9 mg, Sugar 0.4 g