You know I love quick and easy dinner dishes! You have to check out my Easy Chili Colorado. Hearty and perfect for anytime you want a zesty beef stew for dinner.
What is Chili Colorado? Beef cooked to tender perfection in a zippy chili sauce. I used a nice heavy french oven by Le Creuset, the heavy bottom keeps it from scorching. That pot is perfect for this recipe.
Serve up big bowls of this beef with sides of rice and softened flour tortillas for a hearty easy dinner. Add sour cream, shredded cheddar, and maybe some diced avocadoes to make even better.
Easy Chili Colorado
How did I make this “easy” Chili Colorado? I used pre-made enchilada sauce for the chili sauce. This cut out the step of soaking, cooking, pureeing, straining dried peppers to make the sauce. SO simple!
And while this recipe isn’t AS good as a recipe made with dried peppers, it can easily be made in a few hours on the stove so I call that a win!
I will warn you though, this recipe does get a little spicy depending on your chosen enchilada sauce. So if spice is NOT your thing, may I suggest La Victoria brand enchilada sauce? The other brands I’ve tried have been too spicy for my kids.
One I made it with La Vicotria brand the was less intense. My kids were able to eat it and enjoy it.
How to cut the heat in spicy food
If you really want to cut the heat in this dish add a dollop of sour cream. The fats in dairy products will cut the heat and make it more palatable for you. Also, try having a glass of milk with dinner!
- cooking oil
- 3/4 cup of flour
- 2 teaspoons garlic granules
- 2 teaspoons black pepper
- 1 teaspoon salt
- 1 12/ - 2 pounds round steak
- 2 cups water
- 28 ounce can red enchilada Sauce
- mix the flour, garlic, black pepper, and salt in a large flat bottom bowl or pie pan, set aside
- pour enough cooking oil in a large dutch oven, 4 qt size, to cover the bottom, turn heat to medium
- cut the beef in cubes, toss with the flour and brown it in batches in the hot oil, adding more oil between batches
- put browned beef in a bowl to catch any juice
- once all the beef is browned add 1 1/2 cups of the water to the hot pan, watch out for steam!
- cook and scrape up the browned bits off the bottom of the pan
- stir in the enchilada sauce
- use the remaining 1/2 cup water to swish around in the sauce can and get the last of the sauce, pour in the dutch oven
- add the beef back to the dutch oven
- stir and bring the stew up to a simmer
- reduce heat, cover and gently cook for at least 90 minutes
- serve with hot rice or warmed tortillas
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 332 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 102mg Sodium: 1174mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 2g Sugar: 7g Sugar Alcohols: 0g Protein: 38g
Love long-simmered soups and stews? Try my Homemade Beef and Noodles for dinner just like Grandma used to make!