Yield: 1 servings
|¼ cup||Vegetable oil|
|3 pounds||Lean boneless beef chuck roast; well trimmed and|
|; cut into 1-inch|
|1 medium||Onion; chopped|
|3||Garlic cloves; minced|
|3 tablespoons||Chili powder|
|2 teaspoons||Ground cumin|
|2 teaspoons||Hot pepper sauce|
|1 can||Chopped green chilies; drained (4.5|
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.