Walter McIlhenny's Chili

4.7 stars based on 27 votes.
27 ratings
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Walter McIlhenny's Chili


  • 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)


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: Pufnstuff
    Date: February 9th, 2017
    No Beans?!

    Screw that!
  • Name: Rich
    Date: April 20th, 2016
    My wife found this recipe in a Tobasco Cook Book at least 20 years ago and it became a family favorite. She passed in January and the kids and I get together on Sundays for lunch. This recipe was their request for this weekend, but I could not find the recipe. Soooo glad you have it online!
  • 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.