Go to: Just Dutch Oven Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
1/4 c Vegetable oil
3 lb Lean beef chuck; well trimmed, cut into 1-inch cubes
1 c Chopped onion
3 Cloves garlic; minced
3 tb Chili powder
2 ts Ground cumin
2 ts Salt
2 ts TABASCO pepper sauce
3 c Water
1 cn Chopped green chilies; drained (4 ounces)
Hot Cooked Rice
In 5-quart Dutch oven or saucepot, heat oil over medium-high heat. Add beef, 1/3 at a time; cook until browned on all sides. Remove; set aside. Add onion and garlic; stirring frequently, cook 5 minutes or until tender. Stir in chili powder, cumin, salt and Tabasco pepper sauce; cook 1 minute. Add water and chilies; bring to a boil. Return beef to Dutch oven. Reduce heat and simmer 1 1/2 hours or until beef is tender. Serve over rice with chopped onion, shredded cheese and sour cream, if desired.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.