Yield: 4 Servings
|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||TABASCO pepper sauce|
|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