Ingredients
- 3 garlic (cloves minced)
- 1 onion (chopped)
- 1,400 gr beef chuck roast well trimmed (lean boneless)
- 700 ml water
- 75 gr green chilies (canned chopped drained)
- 60 ml vegetable oil
- 26 gr chili powder
- 10 ml pepper sauce (hot)
- 6 gr salt
- 4 gr cumin (ground)
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 1. 29154518950.439 from http://homearts.com/dynamo/main.jhtml?/98monr36.htm and formatted for Mastercook by K. Hudson Lipin.
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