Walter McIlhenny's Chili

Recipe Ingredients

1/4 cup	59ml	Vegetable oil
3 lbs	1362g / 48oz	Lean beef chuck, well trimmed - cut 1" cubes
1 cup	62g / 2.2oz	Chopped onion
3		Garlic cloves - minced
3 tablespoons	45ml	Chili powder
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Tabasco pepper sauce
3 cups	711ml	Water
1		Chopped green chilies - (4 oz) - drained
		Hot cooked rice

Recipe 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.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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