Walter McIlhenny’s Chili

Serves: 4-6

Prep: 15 mins

Cook: 1 hour, 45 mins


For Chili

  • 1/4 cup vegetable oil
  • 3 pounds lean beef chuck, well-trimmed, cut into 1-inch cubes
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 1/2 teaspoons TABASCO® Sauce
  • 3 cups water
  • 1 4-ounce can chopped green chilis, drained

For Serving

  • 4 cups cooked rice
  • Chopped onion
  • Shredded cheddar or Monterey Jack cheese
  • Sour cream


For Chili

  1. 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.
  2. Add the onion and garlic to the pot and cook, stirring frequently, for 5 minutes, or until tender. Stir in the chili powder, cumin, salt, and TABASCO® Sauce and cook for 1 minute. Add the water and chilis and bring to a boil. Return the beef to the pot. Reduce the heat and simmer, uncovered, for 1 hour 30 minutes, or until the beef is tender.

Serving Suggestion

  • Serve the chili over rice and garnish with onion, cheese, and sour cream, if desired.