Hot-sauce chili

Yield: 1 servings

Measure Ingredient
¼ cup Vegetable oil
3 pounds Lean boneless beef chuck roast; well trimmed and
\N \N ; cut into 1-inch
\N \N ; cubes
1 medium Onion; chopped
3 \N 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
\N \N ; ounces)

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.

Similar recipes