| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Dutch | Beef, Spices, Chili | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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