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Ingredients

2 pounds lean beef, cut into 1/2-inch cubes 3 tablespoons rice flour ¼ cup extra-virgin olive oil 1 clove garlic, minced 1 tablespoon rice flour ¼ cup chili powder, or more to taste 5 cups beef broth 1 teaspoon sea salt

Nutrition Info

329.3 calories carbohydrate: 8.4 g cholesterol: 65.3 mg fat: 19.4 g fiber: 2 g protein: 29.6 g saturatedFat: 5.1 g servingSize: - sodium: 1058.9 mg sugar: 0.4 g transFat: : - unsaturatedFat: : -

Combine the beef cubes and 3 tablespoons rice flour in a bowl, toss to coat evenly.
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.

6 servings

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