Title: Walter Mcilhenney's Chili
Categories: Beef Spicy Chili
Yield: 4 Servings

1/4	c	Vegetable Oil
3	lb	Lean Beef Chuck, 1" Cubes
1	c	Chopped Onions
3		Minced Garlic Cloves
3	tb	Chili Powder
2	ts	Ground Cumin
2	ts	Salt
2	ts	Tabasco Pepper Sauce
3	c	Water
4	oz	Chopped Green Chilies
		Cooked Rice
		Chopped Onion
		Shredded Cheese
		Sour Cream

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.

From: The Tabasco Cookbook.

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