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, Drain

  12. Cooked Rice

  13. Chopped Onion

  14. Shredded Cheese

  15. Sour Cream

Instructions Jump to Ingredients ↑

  1. 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.

  2. ~-- In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high heat.

  3. In three batches, brown the beef well, removing each batch with a slotted spoon.

  4. Set aside.

  5. Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently.

  6. Stir in the chili powder, cumin, salt, and Tabasco sauce; cook for 1 minute.

  7. Add the water and chilies; bring to a boil.

  8. Return the beef to the pot.

  9. Reduce the heat and simmer uncovered, 1-1/2 hours, or until the beef is tender.

  10. Serve the chili over rice with onion, cheese and sour cream, if desired.

  11. From: The Tabasco Cookbook.


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