Servings
4 s
Ingredients
- 1/4 cup Vegetable oil
- 3 pounds Lean beef chuck; well trimmed, cut into 1-inch cubes
- 1 cup Chopped onion
- 3 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)
- Hot cooked rice
Directions
- In 5-quart Dutch oven or saucepot, heat oil over medium-high heat.
- Add beef, 1/3 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 1 1/2 hours or until beef is tender.
- Serve over rice with chopped onion, shredded cheese and sour cream, if desired.
- Busted by Karen Sonnessa
- lib.
- ny.
- us> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by “Karen Sonnessa”
- lib.
- ny.
- us> on Apr 16, 1998