1/4 cup Vegetable oil
3 lb Lean beef chuck, well trimmed, cut into 1-inch cubes
1 cup Chopped onion
3 Cloves garlic, minced
3 tbsp Chili powder
2 tsp Ground cumin
2 tsp Salt
2 tsp TABASCO pepper sauce
3 cup Water
1 can Chopped green chilies, drained (4 ounces)
Hot Cooked Rice
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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 <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Apr 16, 1998
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