Title: Walter Mcilhenny's Chili
Categories: Tabasco
Yield: 4 Servings

1/4 c Vegetable oil
3 lb Lean beef chuck; well
-trimmed, cut into 1-inch
-cubes
1 c Chopped onion
3 Cloves garlic; minced
3 tb Chili powder
2 ts Ground cumin
2 ts Salt
2 ts TABASCO pepper sauce
3 c Water
1 cn Chopped green chilies;
-drained (4 ounces)
Hot Cooked Rice

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