Servings
4 s
Ingredients
- 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 ounce Chopped Green Chilies Cooked Rice Chopped Onion Shredded Cheese Sour Cream
Directions
- TABASCO CLASSIC: Walter McIlhenny was very fond of homemade chili and liked to serve his version to former Marine Corps buddies who visited him on the island.
- 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.