1/4 cup vegetable oil 3 pounds lean boneless beef chuck roast -- well trimmed and -- cut into 1-inch -- cubes 1 medium onion -- chopped 3 cloves garlic -- minced 3 tablespoons chili powder 2 teaspoons ground cumin 2 teaspoons salt 2 teaspoons hot pepper sauce 3 cups water 4 1/2 ounces canned chopped green chilies -- drained 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 saut‚ 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. Notes: Serve over rice and garnish with chopped onions, shredded cheese, and sour cream, if desired. TV air date: September 24, 1998. Downloaded 09/07/98 from http://homearts.com/dynamo/main.jhtml?/98monr36.htm and formatted for Mastercook by K. Hudson Lipin. Converted by MC_Buster.
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