1/4 cup vegetable oil
3 pounds lean boneless beef chuck roast — well trimmed and
— cut into 1-inch — cubes 1 medium onion — chopped
3 cloves garlic — minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons hot pepper sauce
3 cups water
4 1/2 ounces canned chopped green chilies — drained
In a large saucepan, heat the oil over medium-high heat; add the beef and cook for 5 minutes then drain off the liquid.
Add the onion and garlic and saut? for 5 minutes, stirring frequently, until the beef is browned on all sides and the onion is tender.
Add the chili powder, cumin, salt, and pepper sauce; cook for 1 minute, stirring constantly.
Add the water and chilies and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally. Uncover and simmer for 45 more minutes or until the beef is fork-tender, stirring occasionally.
Notes: Serve over rice and garnish with chopped onions, shredded cheese, and sour cream, if desired. TV air date: September 24, 1998. Downloaded 09/07/98 from http://homearts.com/dynamo/main.jhtml?/98monr36.htm and formatted for Mastercook by K. Hudson Lipin.
Converted by MC_Buster.