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.