Recipe - Hot-Sauce Chili

One fourth cup Vegetable oil
3 pound Lean boneless beef chuck
roast; well trimmed and
; cut into 1inch
; cubes
1 md Onion; chopped
3 Garlic cloves; minced
3 tablespoon Chili powder
2 teaspoon Ground cumin
2 teaspoon Salt
2 teaspoon Hot pepper sauce
3 cup Water
1 cn Chopped green chilies;
drained (4.5
; ounces)

In a large saucepan, heat the oil over mediumhigh 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 forktender, 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