Recipe: Walter McIlhenney's Chili (using beef chuck and Tabasco sauce)

WALTER MCILHENNEY'S CHILI

1/4 cup vegetable oil
3 lb lean beef chuck, cut in 1-inch cubes
1 cup chopped onions
3 garlic cloves, minced
3 tbsp chili powder
2 tsp ground cumin
2 tsp salt
2 tsp Tabasco pepper sauce
3 cups water
1 (4 oz) can chopped green chilies, drained
TO SERVE (OPTIONAL):
hot cooked rice
chopped onion
shredded cheese
sour cream

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.

TO SERVE:
Serve the chili over rice with onion, cheese and sour cream, if desired.

"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."

Servings: 4
Source: The Tabasco Cookbook