Red Chili Beef Stew
Cut the beef into 1 inch cubes. Combine the flour, salt and pepper in a small bowl. Put the cubed beef in paper or plastic bags together with the seasoned flour and shake well to coat (do this in 4 or 5 batches, using a bit of seasoned flour every time).
Heat the vegetable oil in a large frying pan over medium high heat. Add the beef, again in batches so that the pan is not over-crowded, and brown well on all sides. Remove browned beef and repeat with the next batch.
When all the meat has browned, return to the pan and add the Colorado chile sauce, garlic and oregano. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, until the meat is tender. During cooking, uncover and stir several times, adding a bit of water if necessary.
When the chili is ready, taste and adjust with more salt and black pepper if necessary.
Serve on warm flour tortillas or cornbread and sour cream.
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Salsa de chile Colorado
Ingredients
For the garlic puree
8 cloves garlic, peeled
2 cups water
8 dried Ancho (or Pasilla) chiles
4 dried Guajillo chiles
1 cup water
3 Tbsp vegetable oil
1/2 tsp salt (adjust to taste)
3 Tbsp all purpose flour
Directions
Make the garlic puree
Put the garlic cloves and water in a blender and process until you get a smooth puree. Measure 1/2 cup of the garlic puree for the recipe and keep the remaining in a tightly closed jar in the refrigerator.
Rehydrate the red chiles
Put the red dried chiles in a bowl and cover with hot water. Let soak for 20 to 30 minutes, until the chiles soften up.
Make the red chile (Colorado chile) sauce
When the chiles are ready, slice in half and discard the veins and seeds. Put the chiles in a blender together with 1 cup of water and puree (add more water if necessary).
Heat the vegetable oil in a large skillet over medium high heat. Add the garlic puree and flour and keep stirring until the flour is cooked (it will start to get brown). Add the red chile paste, and cook, stirring constantly, until the sauce comes to a boils and thickens up. Season with salt to taste. To finish, add a bit of water and stir until you achieve the desired consistency.
Use immediately or store in a jar in the refrigerator for up to two weeks
To achieve a smoother result, empty the finished, cooked sauce in a blender and process for about a minute.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1006g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1524 | ||
Calories from Fat: 885 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 98.3g | 131 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 60.9g | ||
Polyunsanturated Fat 28.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 4666.1mg | 161 % | |
Potassium 2491mg | 66 % | |
Total Carbohydrate 146.9g | 43 % | |
Dietary Fiber 16.4g | 66 % | |
Sugars, other 130.5g | ||
Protein 25.4g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1524
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