Chili Colorado Recipe
Tender beef shoulder stew, slow-cooked with spices and tomato paste, perfect with Mexican rice, refried beans, or as a burrito filling. Comforting and flavorful!
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Calories: 155kcal
Servings: 6
Equipment
- Heavy-bottomed pot
- Plate
- Fork
Ingredients
- 2-3 lbs beef shoulder cut into 1-inch cubes
- 1/2 cup flour
- 4 tablespoons oil
- 5 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 6 ounces tomato paste
- 2 cups water
- salt and pepper
Instructions
- Spread flour on a plate and coat beef cubes, dusting off excess.
- Brown beef in oil over medium-high heat in a heavy-bottomed pot.
- Add chili powder, cumin, garlic powder, onion powder, tomato paste, and water.
- Bring to a simmer, then season with salt and pepper.
- Cook on low heat for 1.5 to 2 hours until beef is tender.
- Test tenderness by mashing a piece with a fork. It should fall apart easily.
- Serve with Mexican rice and refried beans or as a burrito filling.
Nutrition
Calories: 155kcal | Carbohydrates: 15.8g | Protein: 3g | Fat: 88g | Saturated Fat: 1.3g | Sodium: 267mg | Fiber: 2.5g | Sugar: 3.7g