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Chile Colorado III

Mojito Mama

"On my quest to eat for my blood type, this is my version of Chile Colorado made wheat-gluten free."
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Ingredients

50 m servings 329 cals
Original recipe yields 6 servings

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Directions

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  1. Combine the beef cubes and 3 tablespoons rice flour in a bowl; toss to coat evenly.
  2. Heat the olive oil in a large skillet over medium heat. Add the beef to the hot oil, reduce heat to low, and cook and stir until the beef is completely browned and tender, 7 to 10 minutes. Stir the garlic and 1 tablespoon rice flour into the beef and cook another 2 minutes. Add the chili powder and stir. Pour the beef broth over the beef mixture; mix well. Season with the sea salt. Raise the heat to medium; bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer until the beef is cooked through and the sauce has thickened, about 30 minutes.

Nutrition Facts


Per Serving: 329 calories; 19.4 g fat; 8.4 g carbohydrates; 29.6 g protein; 65 mg cholesterol; 1059 mg sodium. Full nutrition

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Reviews

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I had never used rice powder before, but had some I bought to make dog treats. Turned out really good. I will use this ingredient more often. Thank you.