Side Pannel
Walter Mcilhenney's Chili
Walter Mcilhenney's Chili
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chili, Beef
Ingredients List
- 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
Directions
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.
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.
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