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Tabasco Classic - Walter Mcilhenney's Chili ** Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, C, D, P
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    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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