Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Vegetable Oil |
| 3 pounds | Lean Beef Chuck, 1\" Cubes |
| 1 cup | Chopped Onions |
| 3 \N | Minced Garlic Cloves |
| 3 tablespoons | Chili Powder |
| 2 teaspoons | Ground Cumin |
| 2 teaspoons | Salt |
| 2 teaspoons | Tabasco Pepper Sauce |
| 3 cups | Water |
| 4 ounces | Chopped Green Chilies, Drain |
| \N \N | Cooked Rice |
| \N \N | Chopped Onion |
| \N \N | Shredded Cheese |
| \N \N | 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, 1-½ hours, or until the beef is tender. Serve the chili over rice with onion, cheese and sour cream, if desired.
From: The Tabasco Cookbook. Typed by Syd Bigger.