1/4 cup vegetable oil
3 pounds lean beef chuck, well trimmed and cut into 1-inch cubes
1 cup chopped onion
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons Original TABASCO® brand Pepper Sauce
3 cups water
1 (4-ounce) can chopped green chilies, drained
Hot cooked rice
Shredded cheese, chopped onion and sour cream (optional)

Heat oil in a 5-quart Dutch oven over medium-high heat. Add beef 1/3 at a time and cook until browned on all sides; remove from pan and set aside.

Add onion and garlic to pan and cook 5 minutes or until tender, stirring frequently. Stir in chili powder, cumin, salt and TABASCO® Sauce; cook 1 minute. Add water, chilies and browned meat and bring to a boil; reduce heat, cover and simmer 1 1/2 hours or until beef is tender. Serve over rice and top with cheese, onion and sour cream, if desired.