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Walter McIlhenny's Chili

14 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 Original TABASCO® brand Pepper 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: 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
  • Name: Flyindy
    Date: September 30th, 2011
    I love this recipe! It is easy and quick.
  • Name: Mike H. (Charleston, SC)
    Date: June 16th, 2011
    I haven't found a better crowd-pleaser than this chili. For a tasty variation, try replacing 1/2 cup to 1 cup of water with red wine, and adding a splash of red wine vinegar. And always use fresh, good quality chili powder!
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