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Walter mcilhenney's chili

Yield: 4 Servings

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

Instructions:

-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.

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