Walter McIlhenny's Chili

21 ratings
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Ingredients

  • 1/4 cup vegetable oil
  • 3 pounds lean beef chuck, well trimmed and cut into 1-inch cubes
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 3 cups water
  • 1 (4-ounce) can chopped green chilies, drained
  • Hot cooked rice
  • Shredded cheese, chopped onion and sour cream (optional)

Preparation

Heat oil in a 5-quart Dutch oven over medium-high heat. Add beef 1/3 at a time and cook until browned on all sides; remove from pan and set aside.

Add onion and garlic to pan and cook 5 minutes or until tender, stirring frequently. Stir in chili powder, cumin, salt and TABASCO® Sauce; cook 1 minute. Add water, chilies and browned meat and bring to a boil; reduce heat, cover and simmer 1 1/2 hours or until beef is tender.

Serve over rice and top with cheese, onion and sour cream, if desired.

Makes 4 to 6 servings.

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  • Name: Tracy
    Date: January 6th, 2013
    This has been our stand-by recipe for years. I always use venison. Many our our friends who don't think they liked deer meat loved this.
  • Name: Terry B.
    Date: October 12th, 2012
    I had this recipe 25 yrs ago and lost. Now I feel that I have found a long lost friend. I adjust the Tabasco and use lots of Mexene chili powder. Awesome Chili!!
  • Name: Brandy
    Date: January 14th, 2012
    Love it! It freezes good so when meat is on sale I stock up and cook it so it makes an easy meal
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