Tabasco Classic Walter Mcilhenney's Chili ****

Serves:

Ingredients:

1/4 c Vegetable Oil
3 lb Lean Beef Chuck, 1" Cubes
1 c Chopped Onions
3 Minced Garlic Cloves
3 tb Chili Powder
2 ts Ground Cumin
2 ts Salt
2 ts Tabasco Pepper Sauce
3 c Water
4 oz Chopped Green Chilies, Drain
Cooked Rice
Chopped Onion
Shredded Cheese
Sour Cream

Method:

Walter McIlhenny was very fond of homemade chili and liked to serve his version to former Marine Corps buddies who visited him on the island.
~------------------------------------------------------------------------- In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high heat.
In three batches, brown the beef well, removing each batch with a slotted spoon.
Set aside.
Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently.
Stir in the chili powder, cumin, salt, and Tabasco sauce; cook for 1 minute.
Add the water and chilies; bring to a boil.
Return the beef to the pot.
Reduce the heat and simmer uncovered, 1-1/2 hours, or until the beef is tender.
Serve the chili over rice with onion, cheese and sour cream, if desired.
From: The Tabasco Cookbook.