Shelly's Recipe

HOT-SAUCE CHILI

Category: Sauces - Miscellaneous

1/4 cup vegetable oil
3 lbs lean boneless beef chuck roast, well trimmed and cut into 1 inch cubes
1 medium onion, chopped
3 garlic cloves, minced
3 tbsp chili powder
2 tsp ground cumin
2 tsp salt
2 tsp hot pepper sauce
3 cups water
1 can (4.5 oz) 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 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. Serves 4-6

NOTE: Serve over rice and garnish with chopped onions, shredded cheese, and sour cream.