American : 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 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)
  

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.