Hot-Sauce Chili

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.

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