| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Dutch | Tabasco | 4 | Servings |
INGREDIENTS
| 1/4 | c | Vegetable oil |
| 3 | lb | Lean beef chuck; well trimmed, cut into 1-inch cubes |
| 1 | c | Chopped onion |
| 3 | Cloves garlic; minced | |
| 3 | tb | Chili powder |
| 2 | ts | Ground cumin |
| 2 | ts | Salt |
| 2 | ts | TABASCO pepper sauce |
| 3 | c | Water |
| 1 | cn | Chopped green chilies; drained (4 ounces) |
| Hot Cooked Rice |
INSTRUCTIONS
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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