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Chile Colorado III

By: Mojito Mama

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

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Cook Time:
40 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 pounds lean beef, cut into 1/2-inch cubes
3 tablespoons rice flour
1/4 cup extra-virgin olive oil
1 clove garlic, minced
1 tablespoon rice flour
1/4 cup chili powder, or more to taste
5 cups beef broth
1 teaspoon sea salt

Directions

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.