Chile Colorado III

Chile Colorado III

1 Review 1 Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Mojito Mama
Recipe by  Mojito Mama

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

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Review (1)

Rate This Recipe
Valorie
6

Valorie

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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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 329 cal
  • 16%
  • Fat
  • 19.4 g
  • 30%
  • Carbs
  • 8.4 g
  • 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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Colorado Green Chili (Chile Verde)

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Chile Beef Stir-Fry