Walter McIlhenny’s Chili
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, stirring frequently, for 5 minutes, or until tender. Stir in the chili powder, cumin, salt, and TABASCO® Sauce and cook for 1 minute. Add the water and chilis and bring to a boil. Return the beef to the pot. Reduce the heat and simmer, uncovered, for 1 hour 30 minutes, or until the beef is tender.
Serve the chili over rice and garnish with onion, cheese, and sour cream, if desired.
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You will need:
Original Red Sauce
Our most versatile sauce. Enliven the flavor of any meal.
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