Hot-Sauce Chili
Yield
servingsPrep
20 minCook
45 minReady
70 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| 3 | pounds |
beef roast
boneless, well trimmed , and, cut into 1inch, cubes |
|
| 1 | medium |
onions
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 3 | tablespoons |
chili powder
|
|
| 2 | teaspoons |
cumin
ground |
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
red hot pepper sauce
|
|
| 3 | cups |
water
|
|
| 4 ½ | ounces |
green chili peppers
canned, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 1.4 | kg |
beef roast
boneless, well trimmed , and, cut into 1inch, cubes |
|
| 1 | medium |
onions
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 45 | ml |
chili powder
|
|
| 1E+1 | ml |
cumin
ground |
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
red hot pepper sauce
|
|
| 7.1E+2 | ml |
water
|
|
| 130.1 | ml/g |
green chili peppers
canned, drained |
|
Directions
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 sauté 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.
