Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Vegetable oil |
| 3 pounds | Lean beef chuck; well trimmed, cut into 1-inch cubes |
| 1 cup | Chopped onion |
| 3 \N | Cloves garlic; minced |
| 3 tablespoons | Chili powder |
| 2 teaspoons | Ground cumin |
| 2 teaspoons | Salt |
| 2 teaspoons | TABASCO pepper sauce |
| 3 cups | Water |
| 1 can | Chopped green chilies; drained (4 ounces) |
| \N \N | Hot Cooked Rice |
In 5-quart Dutch oven or saucepot, heat oil over medium-high heat. Add beef, ⅓ at a time; cook until browned on all sides. Remove; set aside.
Add onion and garlic; stirring frequently, cook 5 minutes or until tender.
Stir in chili powder, cumin, salt and Tabasco pepper sauce; cook 1 minute.
Add water and chilies; bring to a boil. Return beef to Dutch oven. Reduce heat and simmer 1½ hours or until beef is tender. Serve over rice with chopped onion, shredded cheese and sour cream, if desired.
Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 16, 1998