Walter McIlhenny’s Chili
Prep: 15 mins
Cook: 1 hour, 45 mins
- 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
- 4 cups cooked rice
- Chopped onion
- Shredded cheddar or Monterey Jack 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, 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.
- Serve the chili over rice and garnish with onion, cheese, and sour cream, if desired.