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RECIPE
13 INGREDIENTS7 STEPS2HR 15MIN

Chili Colorado Skillet

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A rich red spicy sauce slow simmered for hours with tender chunks of beef. This Mexican-inspired recipe features chunks of beef slow-simmered until tender in a rich, bold and spicy chili sauce. Best served with warm flour tortillas, rice, and refried beans.

2HR 15MIN

Total Cooking Time

13

Ingredients
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Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.
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Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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2 lb
Boneless Chuck Roast , cubed
1/3 cup
1
Onion , roughly chopped
2 Tbsp
Chili Powder
1/2 Tbsp
Ground Cumin
1 tsp
1 tsp
Adobo Seasoning
1/2 tsp
Crushed Red Pepper Flakes
1 cup
Low-Sodium Chicken Broth
1 cup
Water
2/3 cup
Tomato Paste
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Directions

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Step 1
Stir together the All-Purpose Flour (1/2 cup) and Ground Black Pepper (1/2 tsp) .
Step 2
Heat Olive Oil (3 Tbsp) to medium high in a cast iron skillet. Coat the Boneless Chuck Roast (2 lb) in the flour mixture.
Step 3
Cook in the oil until brown, turning to brown all sides. Work in batches and do not crowd the pan.
Step 4
Set the browned pieces aside. During the last batch, add the Onion (1) . Add more Olive Oil (3 Tbsp) and return all browned meat to the pan with the onions.
Step 5
Stir in Chili Powder (2 Tbsp) , Ground Cumin (1/2 Tbsp) , Paprika (1 tsp) , Adobo Seasoning (1 tsp) , and Crushed Red Pepper Flakes (1/2 tsp) . Add the Low-Sodium Chicken Broth (1 cup) , Water (1 cup) , and Tomato Paste (2/3 cup) . Stir until well combined.
Step 6
Heat to a low boil, then reduce heat to low and simmer for 2 hours. Stir occasionally and add more water if needed.
Step 7
Serve with rice, refried beans and warm tortillas. Enjoy!

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