El Charro chile con carne (El Charro red chili beef stew) recipe

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A beef chile or chili con carne recipe, this time made the El Charro Mexican cafe way. The beef is cut into 1 inch cubes, coated in seasoned flour, browned and then slow cooked with a Colorado chili salsa, garlic and oregano. You can serve this delicious chili con carne dish with cornbread or flour tortillas and sour cream. This chili recipe is very easy to make, provided you have the Colorado red chili sauce ready, and is extremely delicious.
Preparation time: 10 minutes, Cooking time: 120 minutes, Serves: 6 - 8 


3 lb beef roast
1 cup all purpose flour
1 Tbsp salt (adjust to taste)
1 tsp black pepper
1/2 cup vegetable oil
3 cups Salsa de chile Colorado (click here for the recipe)
1 Tbsp minced garlic
1 tsp dried oregano


Cut the beef into 1 inch cubes. Combine the flour, salt and pepper in a small bowl. Put the cubed beef in paper or plastic bags together with the seasoned flour and shake well to coat (do this in 4 or 5 batches, using a bit of seasoned flour every time).

Heat the vegetable oil in a large frying pan over medium high heat. Add the beef, again in batches so that the pan is not over-crowded, and brown well on all sides. Remove browned beef and repeat with the next batch.

When all the meat has browned, return to the pan and add the Colorado chile sauce, garlic and oregano. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, until the meat is tender. During cooking, uncover and stir several times, adding a bit of water if necessary.

When the chili is ready, taste and adjust with more salt and black pepper if necessary.

Serve on warm flour tortillas or cornbread and sour cream.
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