Walter Mcilhenney's Chili

* Exported from MasterCook *

Walter Mcilhenney's Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Posted

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup vegetable oil
3 pounds lean beef chuck -- 1" cubes
1 cup onions -- chopped
3 garlic cloves -- minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons tabasco pepper sauce
3 cups water
4 ounces chopped green chilies -- drained
***GARNISH***
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 spoo
n. Set aside. Add the onion and garlic to the pot and cook for 5 minutes, or un
til tender, stirring frequently. Stir in the chili powder, cumin, salt, and Tab
asco sauce; cook for 1 minute. Add the water and chilies; bring to a boil. Retu
rn the beef to the pot. Reduce the heat and simmer uncovered, 1-1/2 hours, or u
ntil the beef is tender. Serve the chili over rice with onion, cheese and sour
cream, if desired.

Busted by Christopher E. Eaves <cea260@airmail.net>


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