Title: Walter Mcilhenney's Chili
Categories: Beef, Spices, Chili
Yield: 4 Servings

1/4 c Vegetable Oil
3 lb Lean Beef Chuck, 1" Cubes
1 c Chopped Onions
3 Minced Garlic Cloves
3 tb Chili Powder
2 ts Ground Cumin
2 ts Salt
2 ts Tabasco Pepper Sauce
3 c Water
4 oz Chopped Green Chilies
-Cooked Rice
-Chopped Onion
-Shredded Cheese
-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,
1-1/2 hours, or until the beef is tender. Serve the chili over rice with
onion, cheese and sour cream, if desired.