Walter McIlhenney's Chili

Recipe Ingredients

1/4 cup	59ml	Vegetable oil
3 lbs	1362g / 48oz	Lean beef chuck - 1" cubes
1 cup	62g / 2.2oz	Chopped onions
3		Minced garlic cloves
3 tablespoons	45ml	Chili powder
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Tabasco pepper sauce
3 cups	711ml	Water
4 oz	113g	Chopped green chilies - drain
		Cooked rice
		Chopped onion
		Shredded cheese
		Sour cream

Recipe Instructions

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.

Source:
John Thorne Sep/Oct Chile Pepper Magazine

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