© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
¼ cup vegetable oil
3 pounds lean beef chuck, 1 inch cubes
1 cup chopped onions
3 minced garlic cloves
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons Tabasco sauce
3 cups water
4 ounces chopped green chilies, drained
In a 5 quart Dutch oven or heavy saucepan, heat the oil over medium-high heat. In three batches, brown the beef well, removing each batch with a slotted spoon. Set aside. Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently. Stir in the chili powder, cumin, salt, and Tabasco sauce; cook for 1 minute. Add the water and chilies; bring to a boil. Return the beef to the pot. Reduce the heat and simmer uncovered, 1 ½ hours, or until the beef is tender.
Serve the chili over rice with onion, cheese and sour cream, if desired.