Hot-Sauce Chili by Mr. Food
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Serves: 4 to 6

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 garlic cloves, minced 
3 tablespoons chili powder 
2 teaspoons ground cumin 
2 teaspoons salt 
2 teaspoons hot pepper sauce 
3 cups water 
1 can (4.5 ounces) 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 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. 

NOTE: Serve over rice and garnish with chopped onions, shredded cheese, and sour 
cream, if desired.