Instructions: 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.

This recipe yields 4 to 6 servings.

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