| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Mr. food, Mrfood3 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 3 |
lb |
Lean boneless beef chuck roast; well trimmed and |
|
|
; cut into 1-inch |
|
|
; cubes |
| 1 |
md |
Onion; chopped |
| 3 |
|
Garlic cloves; minced |
| 3 |
tb |
Chili powder |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Salt |
| 2 |
ts |
Hot pepper sauce |
| 3 |
c |
Water |
| 1 |
cn |
Chopped green chilies; drained (4.5 |
|
|
; ounces) |
INSTRUCTIONS
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.
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