Chile Colorado III

Chile Colorado III

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Mojito Mama 16

"On my quest to eat for my blood type, this is my version of Chile Colorado made wheat-gluten free."
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50 m servings 329 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1059 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



I had never used rice powder before, but had some I bought to make dog treats. Turned out really good. I will use this ingredient more often. Thank you.

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