Hispanic Heritage Month Staff Recipe: Laura’s Beef Chile Colorado
Recipe by General Manager Laura Sanchez
2 pounds of beef, cubed
1 28-oz. can of Las Palmas Red Chile Sauce
½ white onion, sliced
1 tablespoon olive oil
1/4 teaspoon cumin
salt and pepper to taste
In a deep pot over medium heat, heat the olive oil. Sauté the onion until soft and translucent, but not brown. Remove cooked onion from the pot.
Add the meat and brown nicely. Once the meat is brown, add the onion and the can of red chile sauce. Let it simmer for about 20 minutes, then transfer to the crook pot.
Cook in the crock pot for 5 hours on high or 7-8 hours on low. Serve with red or white rice.
Yield: 4 servings