Testy Easy Chili Colorado Recipe

• cooking oil
• 3/4 cup of flour
• 2 teaspoons garlic granules
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1 12/ – 2 pounds chuck roast stewing beef, round steak
• 2 cups water or use beef broth
• 28 ounce can red enchilada Sauce

 

Instructions :

It is essential that a large basin or pie dish with a level bottom be utilized for the purpose of blending the flour, garlic, black pepper, and salt. This will ensure that the ingredients are thoroughly combined. After all of the steps involved in bringing the components of the combination together have been finished, it is strongly suggested that it be kept.

To ensure that the bottom of the Dutch oven is completely coated, it is vital to pour a sufficient amount of cooking oil into a big Dutch oven that has a capacity of four quarts. This will ensure that the bottom of the Dutch oven is entirely coated.

The Dutch oven will be completely covered as a result of this action. The beef should first be chopped into cubes, then it should be coated with flour, and finally, it should be fried in stages in oil that has been heated, with additional oil being added in between each batch.

 

The process should be repeated until the beef is browned through. If you want the beef to be browned, you should continue to repeat the process. It is strongly suggested that the temperature be adjusted to a level that is comparable to that of a medium.

One of the fundamental methods for preparing beef chili Colorado is to combine the meat and the flour in a blender. There is one particular approach to this. The development of this recipe is something that could be considered.

ALSO SEE :Slow Cooker Beef Stew With Mushrooms

It is recommended that the meat be stored in a dish once it has been prepared and after it has been cooked completely. By carrying out this action, you will guarantee that any juice that may have been lost during the process of cooking will be contained.

As soon as the meat has been browned all the way through, add one and a half cups of water to the pan that has been heated from the beginning of the cooking procedure until it reaches the desired temperature.

 

Following the completion of this task by the meat, this should be done as quickly as feasible. When dealing with the steam that it contains, it is recommended that you exercise caution!
It is vital that you scrape the bottom of the pan frequently in order to remove any bits of browned food that may have accumulated on the bottom of the pan while the enchiladas are cooking.

 

It is imperative that you immediately add the enchilada sauce into the pan after doing the previous step.
The remaining half cup of water should be used to stir the contents of the sauce can in order to obtain the remaining sauce, which should then be transferred to the Dutch oven.

 

The sauce should be moved to the kitchen appliance. It has been suggested that this particular course of action occur. Using this strategy is recommended since it will help you acquire the remaining sauce. It is also recommended that you employ this way.

Following the completion of a thorough stirring of the stew and the raising of the stew to a boil, the beef that was previously in the Dutch oven should be replaced. It is recommended that you continue the process of boiling until it reaches a soft simmer.

You should immediately reduce the heat to a low level, cover the stew, and continue cooking it for at least ninety minutes without uncovering it. This should be done as soon as the stew has reached a simmer.

As an alternative to serving the dish with rice that has been heated up, you might serve it with tortillas that have been heated up.