Walter Mcilhenney’s Chili

Walter Mcilhenney's Chili

4 Preparation Time :

Categories : Meats Chili

Amount Measure Ingredient -- Preparation Method -- -- --

1/4 cup Vegetable Oil

3 pounds Lean Beef Chuck --

1 Cubes

1 cup Chopped Onions

3 Minced Garlic Cloves

3 tablespoons Chili Powder

2 teaspoons Ground Cumin

2 teaspoons Salt

2 teaspoons Tabasco Pepper Sauce

3 cups Water

4 ounces Chopped Green Chilies -- Drain

Cooked Rice

Chopped Onion

Shredded Cheese

Sour Cream

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. - - - - - - - - - - - - - - - - - -