Tex-Mex Style Chili Con Carne Colorado
2
2 tablespoons extra virgin olive oil
1 medium onion chopped
2 tablespoons flour
2-4 cloves garlic chopped fine
1 ½ cups diced canned tomatoes
2 ½ cups beef broth or water
3 tablespoons mild red chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon sea salt
1 ½ tablespoons cider vinegar
The flavors of the Southwest shine in this versatile comfort food offering.
Meal Type
Entrees
Heat 1 tablespoon of the oil in a large skillet. Add the cubed meat and brown well.
Remove the meat to a large pot for simmering the sauce.
Add the remaining tablespoon of oil to the skillet and sauté the onion covered for about 5 minutes or until they are uniformly light brown. Add the flour and stir into the onions. Heat through. Transfer to the meat pot.
Add all the remaining ingredients to the meat and simmer covered for an hour. Stir occasionally. If the sauce is too thick add up to ½ cup water.
Ingredients
1-1 ½ pounds round or chuck steak cut into ½ inch cubes2 tablespoons extra virgin olive oil
1 medium onion chopped
2 tablespoons flour
2-4 cloves garlic chopped fine
1 ½ cups diced canned tomatoes
2 ½ cups beef broth or water
3 tablespoons mild red chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon sea salt
1 ½ tablespoons cider vinegar