Walter mcilhenny's chili

Yield: 4 Servings

Measure Ingredient
¼ cup Vegetable oil
3 pounds Lean beef chuck; well trimmed, cut into 1-inch cubes
1 cup Chopped onion
3 \N Cloves garlic; minced
3 tablespoons Chili powder
2 teaspoons Ground cumin
2 teaspoons Salt
2 teaspoons TABASCO pepper sauce
3 cups Water
1 can Chopped green chilies; drained (4 ounces)
\N \N Hot Cooked Rice

In 5-quart Dutch oven or saucepot, heat oil over medium-high heat. Add beef, ⅓ 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 1½ hours or until beef is tender. Serve over rice with chopped onion, shredded cheese and sour cream, if desired.

Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 16, 1998

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