Ingredients Jump to Instructions ↓

  1. 1/4 c Vegetable Oil

  2. 3 lb Lean Beef Chuck,

  3. 1" Cubes

  4. 1 c Chopped Onions

  5. 3 Minced Garlic Cloves

  6. 3 tb Chili Powder

  7. 2 ts Ground Cumin

  8. 2 ts Salt

  9. 2 ts Tabasco Pepper Sauce

  10. 3 c Water

  11. 4 oz Chopped Green Chilies -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,

  12. 1-1/2 hours, or until the beef is tender. Serve the chili over rice with

Instructions Jump to Ingredients ↑

  1. onion, cheese and sour cream, if desired.


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