Ingredients for Beef In A Red Chili Sauce
- 2 tablespoons canola oil
- 1 1/2 lbs beef chuck, cut into 1-inch cubes
- 3 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, chopped
- Not found in recipe
- 2 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 (15 ounce) can red chili sauce
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 tablespoons cold water
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How to Make Beef In A Red Chili Sauce
- Cube 1.5 lbs beef chuck into 1-inch pieces. Dust with 2 teaspoons chili powder, 1 teaspoon salt, and ½ teaspoon black pepper. Set aside.
- Chop 1 large onion, 2 cloves garlic, 1 green bell pepper, and 1 red bell pepper. Keep 1 (28 ounce) can of diced tomatoes separate. Set aside.
- Heat a large, heavy-bottomed pot over medium-high heat for 3-4 minutes.
- Add 2 tablespoons of vegetable oil.
- Add the beef in 3 batches, browning on all sides until deeply golden brown. Remove beef and set aside.
- Add the chopped onion, garlic, and bell peppers to the pot. Cook until softened, about 5-7 minutes.
- Add the remaining 1 teaspoon chili powder and stir to combine. Cook for 1 minute.
- Add 1 cup beef broth and reduce heat to a simmer.
- Simmer until most of the liquid is gone, about 5-7 minutes.
- Add another 1 cup beef broth, the canned diced tomatoes, and reduce heat again until there is enough liquid to mix in the flour (about 5 minutes).
- Whisk together 2 tablespoons of all-purpose flour with 2 tablespoons of cold water to form a slurry. Add to the pot and whisk until smooth and thickened.
- Add the remaining 1 cup beef broth and stir until a gravy consistency is achieved.
- Stir in 1 (15 ounce) can of your favorite red chili sauce and mix well.
- Add the browned beef back to the pot, mix well to combine.
- Cover and simmer for 1 hour, or until the beef is incredibly tender.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
8g
Fat
169g
Carbs
2g
