| 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 | Onion, chopped | |
| 3 | Garlic cloves, minced | |
| 3 | T | Chili powder |
| 2 | t | Ground cumin |
| 2 | t | Salt |
| 2 | t | Hot pepper sauce |
| 3 | c | Water |
| 1 | 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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