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.