Hot-sauce chili
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 3 | pounds | Lean boneless beef chuck roast; well trimmed and |
| ; cut into 1-inch | ||
| ; cubes | ||
| 1 | medium | Onion; chopped |
| 3 | Garlic cloves; minced | |
| 3 | tablespoons | Chili powder |
| 2 | teaspoons | Ground cumin |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Hot pepper sauce |
| 3 | cups | Water |
| 1 | can | Chopped green chilies; drained (4.5 |
| ; ounces) | ||
Directions
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 saute 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.
NOTE: Serve over rice and garnish with chopped onions, shredded cheese, and sour cream, if desired.
Converted by MC_Buster.
NOTES : 4 to 6 servings
Converted by MM_Buster v2.0l.