Walter Mcilhenneys Chili Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Vegetable Oil,
3 lbs: Lean Beef Chuck, 1" Cubes
1 cup: Chopped Onions,
3: Minced Garlic Cloves,
3 tbsp: Chili Powder,
2 tsp: Ground Cumin,
2 tsp: Salt,
2 tsp: Tabasco Pepper Sauce,
3 cup: Water,
4 ounce: Chopped Green Chilies Cooked Rice Chopped Onion Shredded Cheese Sour Cream,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp