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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 624.2
  • Total Fat: 28.7 g
  • Cholesterol: 201.7 mg
  • Sodium: 427.3 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 3.5 g
  • Protein: 72.1 g

View full nutritional breakdown of Chile Colorado (Beef in red chile sauce) calories by ingredient
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Chile Colorado (Beef in red chile sauce)



Introduction

This recipe is adapted from Recipezaar. I call this easy chili colorado because the way I was used to it as a child was my mom or grandmother making the sauce from fresh dried chiles. I added more than the 4 tsp of chili powder. I used about 8 tsp. Typically, I would pair this with some Mexican rice and refried beans, but this time I made mashed poatoes as the side and breaded okra. This recipe is adapted from Recipezaar. I call this easy chili colorado because the way I was used to it as a child was my mom or grandmother making the sauce from fresh dried chiles. I added more than the 4 tsp of chili powder. I used about 8 tsp. Typically, I would pair this with some Mexican rice and refried beans, but this time I made mashed poatoes as the side and breaded okra.
Number of Servings: 6

Ingredients

    3 lbs. beef sirloin or round steak
    1/2 cup flour
    4 tbsp oil
    1- 6 oz can of tomato paste
    2 cups water
    4 tsp chili powder
    2 tsp garlic powder
    2 tsp ground cumin
    1 tsp onion powder

Directions

1. Cut the beef steaks into cubes. Put the flour in a big ziplock bag and add the beef chunks. Shake until completely and evenly covered. You want to definitely use the flour because it thickens the sauce.
2. Heat the oil in a dutch oven or chicken fryer and add the coated beef. Fry for a few minutes until browned.
3. Add the water, tomato paste and spices.
4. Simmer and then lower heat to cook low and slow. Simmer for about 1 1/2 hours up to 2 hours. The longer it cooks, the more tender it will be. The sauce will thicken but it should not completely reduce.
5. Enjoy it over rice or mashed potatoes.

Number of Servings: 6

Recipe submitted by SparkPeople user .






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Member Ratings For This Recipe

  • I've made this 2 or 3 times now, I've done it on the stovetop and in the crockpot. I don't always flour the meat, sometimes I'll add a flour/water mix at the end of the cook time. I've used cornstarch or arrowroot for the flour, since I'm gluten free, and it is just fine. - 2/21/10

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