My Recipes

Title: Walter McIlhenney's Chili

User: nnss


Categories: hot, beef, spicy, chili

amount unit name
1/4 C vegetable oil
3 LB lean beef chuck, 1 inch 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


TABASCO CLASSIC: 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. Typed by Syd Bigger.