10 - 15 Minutes
Cook Time:
2 - 2 Ā½ Hours
Total Time:
2 Ā½ - 3 Hours
Serves:
8 Servings
Calories:
488 Calories Per Serving
Ingredients:
- 3 Lbs Beef in 1-inch chunks
- 3 tbsp Oil
- Salt
- Pepper
- 1 Large Onion, chopped
- 2 Tbsp Oregano
- 2 Tbsp Cumin
- 6 Garlic Cloves
- Ā½ cup Fire Roasted Tomatoes
- 1 cup Beef Stock
- 2 bay leaves
- 1 Jar of Sun-Dried Red Chile Sauce
- Optional toppings: sour cream, cheese, cilantro, limes, sliced radishes, etc.
Instructions:
1. Dry Meat
Dry the cubed meat with paper towels and season with salt and pepper.
2. Heat Oil
Heat oil in a Stock Pan (or Dutch Oven) to medium-high heat.
3. Sear Meat
Sear chunks of meat until browned. Be sure not to overcrowd the pan. It is best to cook the meat in batches. Add oil tot the pan as needed for each batch.
4. Re-Oil the Pan
Once all meat is browned, set aside. Re-oil the pan and add chopped onion and garlic. Cook for about 8 minutes or until they start to brown.
5. Add Meat
Return all the meat and juice back into the pan. Pour in remaining ingredients and simmer on low for 1-Ā½ - 2 hours.
6. Serve
When meat is tender, add any desired toppings and serve in individual bowls or over rice.
Recipe by Chris Lang
Dinner
Cuisine:
Mexican
,Red Chile Colorado
,Red Chile Beef
4 comments
Looks delicious. Please make your recipes printable. Thanks!
This recipe looks good I make red chili con carne recipe for family that goes way way back from grandparents and is very delicious but Iām going to try this recipe
Thanks for this. I canāt wait to try it!
This sounds wonderful.I am going to make this one for sure.