Title: Hot-Sauce Chili
Categories: Chili Main
Yield: 4 Servings
| 1/4 | c | Vegetable oil |
| 3 | lb | Lean boneless beef chuck roast, well trimmed and cut into 1" |
| 1 | md | Onion, chopped |
| 3 | | Garlic cloves, minced |
| 3 | tb | Chili powder |
| 2 | ts | Ground cumin |
| 2 | ts | Salt |
| 2 | ts | Hot pepper sauce |
| 3 | c | Water |
| 4 1/2 | oz | Can chopped green chilies, drained |
In a large saucepand, 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.