Walter Mcilhennys Chili Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Vegetable oil,
3 lbs: Lean beef chuck, well trimmed, cut into 1-inch cubes
1 cup: Chopped onion,
3 Cloves: garlic, minced
3 tbsp: Chili powder,
2 tsp: Ground cumin,
2 tsp: Salt,
2 tsp: TABASCO pepper sauce,
3 cup: Water,
1 can: Chopped green chilies, drained (4 ounces)
Hot Cooked Rice,
Directions:
In 5-quart Dutch oven or saucepot, heat oil over medium-high heat. Add
beef, 1/3 at a time; cook until browned on all sides. Remove; set aside.
Add onion and garlic; stirring frequently, cook 5 minutes or until tender.
Stir in chili powder, cumin, salt and Tabasco pepper sauce; cook 1 minute.
Add water and chilies; bring to a boil. Return beef to Dutch oven. Reduce
heat and simmer 1 1/2 hours or until beef is tender. Serve over rice with
chopped onion, shredded cheese and sour cream, if desired.
Busted by Karen Sonnessa
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa"
on Apr 16, 1998
Source from luhu.jp
beef, 1/3 at a time; cook until browned on all sides. Remove; set aside.
Add onion and garlic; stirring frequently, cook 5 minutes or until tender.
Stir in chili powder, cumin, salt and Tabasco pepper sauce; cook 1 minute.
Add water and chilies; bring to a boil. Return beef to Dutch oven. Reduce
heat and simmer 1 1/2 hours or until beef is tender. Serve over rice with
chopped onion, shredded cheese and sour cream, if desired.
Busted by Karen Sonnessa
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa"
on Apr 16, 1998
Source from luhu.jp
Tags
Tabasco