Instructions: 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 saute 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.

This recipe yields 4 servings.

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

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