Chili Colorado

• 4 pounds Chuck Roast/ Stew Meat
• 4 Tablespoons Canola Oil, Divided
• 1 whole Bell Pepper, Chopped
• 1 whole White Onion, Chopped
• 2 cans (15 Oz. Size) Enchilada Sauce, Or Homemade
• 2 packages Chili Mix Or Homemade Mix, 1 Ounce Packets
• 6 cups Cooked Rice

1. Chop meat into chunks and brown over medium high heat in 2 tablespoons of Canola oil until well browned.
2. Add the remaining 2 tablespoons oil to the pan and toss in the onions and bell pepper, saute those for a few minutes until softened.
3. Add chili seasoning, enchilada sauce plus enough water to cover the mixture and put lid on pot and turn heat down and cook until meat is tender.
4. The longer it cooks, the better the flavor.
5. When finished cooking add it over the top of cooked rice.
6. Can be served with refried beans and flour tortillas and a tossed salad to complete the meal.
7. Feel free to up the spice or heat factor by adding jalapeno peppers or Tabasco sauce.
8. I usually just set these items on the table and let them do it for themselves, that way everyone is happy.

canola oil, bell pepper, white onion, enchilada sauce, packets

Taken from tastykitchen.com/recipes/main-courses/chili-colorado/ (may not work)