Name: Hot-Sauce Chili
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)

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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