Walter Mcilhenney's Chili

* Exported from MasterCook *

Walter Mcilhenney's Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Vegetable Oil
3 pounds Lean Beef Chuck -- 1" Cubes
1 cup Chopped Onions
3 Minced Garlic Cloves
3 tablespoons Chili Powder
2 teaspoons Ground Cumin
2 teaspoons Salt
2 teaspoons Tabasco Pepper Sauce
3 cups Water
4 ounces Chopped Green Chilies -- Drain
Cooked Rice
Chopped Onion
Shredded Cheese
Sour Cream

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 for 5 minutes,
or until tender, stirring frequently. Stir in the chili powder, cumin, salt,
and Tabasco sauce; cook for 1 minute. Add the water and chilies; bring to a
boil. Return the beef to the pot.
Reduce the heat and simmer uncovered, 1-1/2 hours, or until the beef is tender.
Serve the chili over rice with onion, cheese and sour cream, if desired.

- - - - - - - - - - - - - - - - - -