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Prep Time: 50 Minutes Cook Time: 1 Minutes |
Ready In: 51 Minutes Servings: 8 |
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If you like it hot, this is it. Have the firestation on standby. Ingredients:
1/4 cup vegetable oil |
3 lbs lean beef chuck, well trimmed |
1 cup red onion, chopped |
3 garlic cloves, minced |
3 tablespoons chili powder |
2 teaspoons ground cumin |
2 teaspoons salt |
2 teaspoons habanero sauce (tabasco makes a good one) |
3 cups water |
4 ounces green chilies, chopped |
8 ounces sharp cheddar cheese, shredded |
Directions:
1. Cut beef into 1-inch cubes Heat oil in a 5-quart Dutch oven over medium-high heat.
2. Add beef 1/3 at a time and cook until browned on all sides; remove from pan and set aside.
3. Add onion and garlic to pan and cook 5 minutes or until tender, stirring frequently.
4. Stir in chili powder, cumin, salt and Habanero Sauce; cook 1 minute.
5. Add water, chilies and browned meat and bring to a boil; reduce heat, cover and simmer 1 1/2 hours until beef is tender.
6. Serve with cheese.
7. -.
8. Slow cooking instructions:.
9. Put onion, garlic, chili powder, cumin, salt, Habanero sauce, water and chilies in a slow cooker, stir to mix everything up.
10. Add beef and set on high cook 6-8 hrs (till beef is tender).
11. Serve with cheese.
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