 |
|
|
|
 |
|
 |
| |
| Home -> [Beef, Chili, Herbs & Spices, Poultry, Spice Mixes] -> [Walter mcilhenney's chili Recipe] |
Walter mcilhenney's chili
|
| Artist: |
_ |
Yield: |
4 |
| Categories: |
Beef, Chili, Herbs & Spices, Poultry, Spice Mixes |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1/4
| cup | Vegetable Oil | | 3
| lbs | Lean Beef Chuck, 1" Cubes | | 1
| cup | Chopped Onions | | 3
| | Minced Garlic Cloves | | 3
| tbsp | Chili Powder | | 2
| tsp | Ground Cumin | | 2
| tsp | Salt | | 2
| tsp | Tabasco Pepper Sauce | | 3
| cup | Water | | 4
| oz | Chopped Green Chilies | | | -Cooked Rice | | | -Chopped Onion | | | -Shredded Cheese | | | -Sour Cream |
|
Procedures:
| 1 | 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. | | 2 | in a 5-quart dutch oven or heavy saucepan, heat the oil over medium-high heat. | | 3 | In three batches, brown the beef well, removing each batch with a slotted spoon. | | 4 | Set aside. | | 5 | add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently. | | 6 | Stir in the chili powder, cumin, salt, and tabasco sauce; cook for 1 minute. | | 7 | Add the water and chilies; bring to a boil. | | 8 | Return the beef to the pot. | | 9 | Reduce the heat and simmer uncovered, 1-?hours, or until the beef is tender. | | 10 | Serve the chili over rice with onion, cheese and sour cream, if desired. |
|
|
|
|
|
|
|
|
|
|
